New head chef launches Audrey's spring menu

Audrey’s, the south London Cafe bar from TVG Hospitality (the group behind Flat Iron Square, Tap & Bottle and Goods Way), has launched a spring menu created by newly appointed head chef Vincent Hiss.

French-born Hiss's culinary career spans more than two decades. He has held positions in kitchens across the UK, including stints at Jardin des gourmets Soho, seven years in the role of head chef at The Roof Gardens Kensington and, most recently, overseeing menus and the team at The Walbrook Club in the City of London.

Now head chef at Audrey’s, Hiss has produced an all-day menu focusing on the best locally sourced seasonal food.

Brunch includes the Vegan Stack, comprising crispy rosti potato, spinach, sugar snaps, samphire, grilled mushroom, tomato and avocado; and Avocado on Toast served with sweet cherry tomatoes, lime and basil.

Guests can enjoy lunch on Audrey’s outside terrace, choosing from new dishes such as Asparagus, Pea and Spinach Spring Salad with a Lemon and Basil Dressing (VG); and Borough Market Fish Cake with spicy sweet potato purée and cucumber salad. The evening menu is split into small plates and larger mains, plus daily market specials.

Light bites include Chicken Liver Parfait with toasted brioche, or Crispy Whitebait with Cajun mayo. New larger dishes such as Audrey’s classic Fish Pie with Shetland prawns, mussels, salmon and smoked haddock, are on offer, along with a Spring Vegetable Risotto with asparagus, tomato fondue and parmesan crisp; and Line Caught Bass with a crispy potato crust, seasonal market vegetables and white wine sauce.

The dessert menu features a Spring Sorbet or Chocolate & Apricot Mousse accompanied by a cacao crumb tuile. In terms of drinks, guests can choose from a signature cocktail menu and a succinct list of biodynamic European wines.

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