The Salt Room’s charred artichoke by Brice Lenglet

We launched a few new dishes at The Salt Room last Saturday and one of our new favourites has to be charred artichoke with stracciatella, pink grapefruit and truffle dressing.

The dish is achingly seasonal, the freshness of the grapefruit coupled with the stracciatella and the richness of the truffle dressing work together perfectly for these brighter days, best coupled with a crisp cold glass of white.

We suggest bread and butter, Californian Chardonnay.