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On the banks of the Thames, opposite Shakespeare’s Globe Theatre, is Hithe + Seek, a bar and kitchen that makes the most of its river views with cosy tiered seating facing out onto the water.

Following a successful first collaboration menu in February with wine writer Hannah Crosbie, the restaurant within the Westin London City hotel has been busily preparing a second menu with a new guest.

James Sharp alongside the restaurant’s head chef Fabio De Paolis has curated a diverse and experimental eight-course menu that will run for five evenings only in May.

Sharp, who was a semi-finalist on MasterChef: The Professionals, has brought his street-food expertise as CEO of Hash Hut, a loaded hash brown joint in Seven Dials Market.

De Paolis has worked in kitchens across the world from Italy to Malaysia and the two chefs have brought their diverse talents for flavour together and poured them into an exciting eight-course menu.

Dishes will include a seared queen scallop with kabocha squash mash, a Cantonese style XO sauce and crisped buckwheat, then a mini venison wellington with chicken duxelles and a tarragon bearnaise sauce, and a dish inspired by Sharp’s street food venture, a brown butter hash brown, aged beef sirloin tartar, coal oil emulsion, lyonnaise onion, chestnut mushroom and dusted with porcini powder (pictured above via Instagram).

The full menu from the collaboration (Hithe + Seek)

Two sweet dishes will complete the menu, including candied orange sponge with English trifle and nergroni foam.

Head chef at Hithe + Seek Fabio De Paolis comments: “James’ innovative approach and my diversity of cooking with flavours, blend perfectly, promising an exhilarating journey of flavours and ingredients.”

Sharp shares his thoughts on the collaboration: “The menu is fun and funky and has a wicked mix of mega flavours and serious cooking along with a couple of unique twists.”

The menu is priced at £55 per person and will be available from Tuesday 7th to Saturday 11th May from 4pm to 9pm.

Booking is available now via OpenTable.



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