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  • Lamb Ragu

  • Vegetable Curry - On a budget

  • Capresse Spaghetti

  • Middle Eastern Chicken

  • Fillet of Beef Salad

  • BBQ Miso, Giner & Chilli Spare Ribs

  • Mussels and Clams

  • Wild Salmon Carpaccio with jalapeño and an avocado salsa

  • Smoked and Spicy Fish Pie

  • Wild Mushroom and tarragon pie

  • Sausage Ragu

  • Beef Shin Ragu with Turnip mash

  • Festive Roast Ham

  • Sri Lankan Chicken Curry

  • Cavolo Nero Pasta

  • Sea Bream with Wild Garlic

  • Spanish Chorizo Stew

  • Springtime Carbonara

  • Persian Butterflied Shoulder of Lamb

  • Olive Oil

  • Chargrilled Octopus

  • BBQ Mackeral

  • Lamb cutlets with Yoghurt Salsa

  • Pickling

  • Ribeye of Beef with Chanterelle and a Fennel Puree

  • Malaysian style beef curry with ancho chilli and a smashed cucumber salad

  • Japanese Chanko-Nabe stew

  • beef, tomato and fennel pies with truffle and gruyere mash

  • Spiced lamb meatballs with orzo, feta and pine nuts

  • Poached Halibut with a miso and shitake broth and crispy kale

  • Sticky Moroccan chicken with aubergine and saffron and cardamom rice

  • Crispy Sichuan mackerel with asparagus and spiced, pickled rhubarb

  • Avocado, Roast Garlic and Pea Ravioli

  • Smoked Grilled Vegetables

  • Flat iron steak with lemongrass broth

  • Roast Hake and Romesco Sauce

  • Tart's Ultimate Crab Pappardelle

  • Harvest Stew

  • Buffalo mozzarella with clementine, almond brittle, pomegranate and oregano

  • Malaysian style beef curry with ancho chilli and a smashed cucumber salad

  • Spiced Chicken Pies

  • Spicy Peanut Aubergine Curry

  • Smokey Spicy Slow Cooked Lamb

  • Cured seabass with chamomile and cucumber water, ginger, coriander and chilli oil

  • Herby and cheesy soufflé with spinach and red onion

  • Spring Pasta with Herby Chicken Meatballs

  • Sea bass with Sorrel, samphire and chilli

  • Jerk mussels with scotch bonnet, beer and coconut

  • Pasta

  • Venison Ragu and pappardelle

  • Fish stew with aioli

  • Chicken with butter beans and a wild garlic salsa verde

  • Homemade spaghetti with mussels and clams

  • Spring Crab Salad

  • Brindisa x Tart Heirloom Beans with halibut and smoky sauce

  • Brindisa x Tart Heirloom sobrasada bruschetta & artichoke salad

  • Creamy polenta with seared scallops, smoky red pepper salsa and sauted spinach

  • Warming braised herby green lentils, salty crispy chicken, spices and a tangy yoghurt

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