Ceviche at 17 Frith Street – sea bass ceviche, which is made with a distinctive yellow chilli, called aji amarillo, and red onion. This is bathed in leche de tigre (‘tiger’s milk’), the name given to the lime juice marinade (which can be drunk after the ceviche is eaten)
Hawksmoor Bar – shortrib french dip sandwich, braised shortrib with Ogleshield Jersey cow’s milk cheese, layered in a slightly sweet finger roll, served with an order of mahogany marrow gravy, which is the delicious dip.
Elliot’s at 12 Stoney Street – mussels steamed with fennel and nduja.The anise flavour of the fennel is a classic combination with mussels, but Elliot’s has smartly zipped it up with nduja – a spicy, soft pork ‘sausage’ from Calabria.
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