A tartare of beef piled on toast slick with dripping, soft-set Scotch eggs piqued with housemade piccalilli, a handsome roast chicken pie with rich vin jaune sauce, batter-fried potatoes plugged with sea scallops. Proper pub food, with all the trimmings.
Nik Hill’s menu at The Old Fitz is a little bit Sydney pub, a little bit St John and a whole lot of hell yeah. His CARTILAGE recipe cards play the hits from the blackboard menu, perfectly pitched for Sunday lunches with a couple of ales and a bottle of funk.
The Old Fitz x CARTILAGE recipe journal includes:
- Raw beef on dripping toast
- Scotch eggs with piccalilli
- Roast chicken and artichoke pie for two with chicken fat & vin jaune sauce
- BONUS Scallop potato scallop
- Illustrations and annotations from chef Nik Hill
2010-2011.01/TOF
