Elliot's Cafe

In reality it’s very hard to go past one of these for lunch.

In reality it’s very hard to go past one of these for lunch.

Brown bread ice cream and pear butter.

Brown bread ice cream and pear butter.

Monday 12th November. Dinner.

Monday 12th November. Dinner.

Staff schooling. New menu from tonight! (at Elliot’s Cafe)

Staff schooling. New menu from tonight! (at Elliot’s Cafe)

CHRISTMAS FEASTING MENU

Come and celebrate the festive season this year Borough Market style at Elliot’s. We are presenting our take on the traditional feast, offering five menus structured around the best produce and flavours from the market.
 
Our Christmas feasting menu is available for bookings from November through December and is for groups of 4 or more. Unfortunately we do not offer our a la carte menu to tables of 8 or more at this time.
 
All menus start with our house baked sourdough. The main course is served with a potato and leek gratin as well as a seasonal vegetable plate (dictated by market availability).
 
All you need to do is choose which main course your group would like:
Roasted chicken - £30 per person
Free range Packington Farm chicken, marinated for 24 hours with lemon, thyme and roasted garlic
Beef cheek and onion pie - £30 per person
Slow cooked beef cheek, confit onion, stout, thyme and suet pastry
Fish stew - £35 per person
Shellfish and white bean broth, market fish of the day, preserved lemon gremolata and aioli
Add half a grilled lobster - additional market price per person, subject to availability
Bone-in rib eye - £45 per person
Ginger Pig 50 day aged Longhorn beef. Each steak is approximately 1kg, roasted on the bone and served medium rare
Whole roasted lamb saddle (feeds 10-14 people) - £400 for the whole party
Herdwick lamb reared by the Aires family in Cumbria. Roasted racks and loin, slow cooked belly and green sauce.
 
And choose how you would like to finish, with a choice of either:
Apple crumble, cheesecake ice cream, baked custard & butterscotch sauce
Chocolate mousse, malt ice cream & caramel sauce
Quince mess – poached quince, jelly, spiced ice cream, crème fraîche and shortbread.
 
Vegetarians will be catered for separately. If there are any members of your group with allergies the kitchen will do their best to accommodate.
 
During the festive period we need at least 3 working days to guarantee your menu, so please do plan in advance.
 
If you would like, we can greet you with a pre-ordered round of Prosecco for an additional cost of £7.50 per person.
 
When you have decided on your date and menu, you can make your reservation by calling 020 7403 7436 or emailing bookings@elliotscafe.com with all the details of your booking including menu selections and a contact phone number.
Team @elliotscafe ready for #LBB @burgermonday Let’s go!

Team @elliotscafe ready for #LBB @burgermonday Let’s go!

ELLIOT’S IS LOOKING FOR A CHEF DE PARTIE

Elliot’s in London’s Borough market is looking for an experienced Chef de Partie to join our team.

Opened in August 2011, Elliot’s focuses on getting the best flavours out of produce sourced from market traders. The idea is simple, exceptional food done without pretension. The daily menu reflects the range of produce available on any particular day and is served in a relaxed dining atmosphere. Our small, but perfectly formed wine list complements the seasonal flavours on the menu and is crafted in collaboration with Isabelle Legeron (MW).

A successful candidate will have a high level of integrity, motivation and professionalism. You will have a passion for food, strong work ethic, keen eye for detail, ability to cope under pressure as well as an outgoing and cheerful demeanour. Applicants will be expected to prepare dishes of the highest quality, acquire new skills and grow with the company along the way.

Prior experience working in a similar restaurant is preferred.

The position is full time. Salary will reflect experience.

To apply please send a short cover letter and CV to brett@elliotscafe.com

A little film we made about a day in the life of Elliot’s. By Jaunt Films.

Written, Directed & Produced by Umut Gunduz
Co-producers - Juan Leon & Trevor De Cotta
Photography - Kasia Sobocinska
Editing - Lukasz Cholewiak
Clock Design - Eve Lloyd Knight
Sound Recording - Philippos Nikiforakis
Sound Design - Umut Gunduz

Practicing for @burgermonday #LBB. @youngandfoodish. (Taken with Instagram)

Practicing for @burgermonday #LBB. @youngandfoodish. (Taken with Instagram)