SIX Rooftop has launched a Sunday lunch menu, with dishes created by food director Greg Lambert.
The team at the modern British restaurant at the top of the Baltic Centre for Contemporary Art will be building on their use of seasonal ingredients throughout the menu – which is headlined by Peelham Farm pasture-fed Aberdeen Angus roast beef sirloin with all the trimmings.
The menu is also set to feature velouté of English asparagus with freshly podded peas and chives; line-caught mackerel with Isle of Wight tomatoes, fermented red pepper and almond; and classic desserts from a dark chocolate crémeux with cherry and almonds to Eton Mess with Yorkshire strawberries.
Sunday services will also offer SIX’s signature Taste of SIX tasting menus – with six-course and nine-course options available.
