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British summer on a plate at Grafene

Summer is the time when Mother Nature comes into her own with an abundance of beautiful British ingredients. Grafene have certainly made the most of them with a delicious new menu that sings of summertime. The restaurant has added an appealing selection of new dishes to both its dinner and British tapas menus. Fine dining seems even finer.

The new menu captures the best of British summer flavours and follows hot on the heels of the award of two prestigious AA Rosettes last month. Food sticks to Chef Ben Mounsey’s acclaimed style for modern, reconstructed classics and dishes brimming with flavour twists and turns. Dishes are presented with a trademark simplicity that belies immense creativity and complexity.

Fine dining seems even finer

Scallop Red Pepper Dashi Avocado Tomato
Scallop, red pepper, dashi, avocado, tomato

On the dinner menu, new starter dishes include a ham hock with celeriac, cured egg and tarragon as well as a dish of scallop, red pepper, dashi, avocado and tomato. Main course highlights include duck with fennel, asparagus and black garlic or a stone bass with smoked eel, onion, apple and potato. Another new main dish that is proving popular is the veal loin with olive, kohlrabi and short rib.

Desserts are a real treat with favourites such as the Eccles cake and the mint chocolate brownie being joined by a summer strawberry, sponge, custard and verbena pudding as well as a refreshing pineapple, pine, caramel and canelé dish.

The dinner menu includes three courses with bread – and surprises – for £50 with dishes also priced individually. The dinner menu is available from 6.30pm.

Duck Fennel Asparagus Black Garlic 3
Duck, fennel, asparagus, black garlic 25.00

There is also a British tapas menu (which includes a baby roast on Sundays) which is available 5pm – 6.30pm Mondays – Fridays and all day Sundays and Bank Holiday Mondays. Enjoy three plates for £20 and 5 plates for £30. The British tapas menu retains popular favourites such as burnt ends of brisket with peas pudding and roasted onion and the rendered duck leg with herbs and beet piccalilli.

Alongside this are new additions to the selection such as a crumbed ham dish with burnt asparagus and emulsion and a fish taco dish with green sauce and gem lettuce. One new sweet tapas treat is the gingerbread sandwich with blood orange and buttercream.

See the menu

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