Mira Shah Six Clerks is such a cosy and inviting spot inside The Law Society, The food was absolutely incredible. Chef Scott Dineen created a five course tasting menu celebrating British spring produce, and every dish was a hit.
We started with London sourdough and burnt onion butter - simple, rich, and the perfect way to begin. Then came “Down the Rabbit Hole”, a beautifully done pressed rabbit terrine with lemon verbena emulsion and black olive - so delicate and full of flavour.
Next up, “Eggs ‘n’ Soldiers”, which was hands down one of my favourites. A creamy Lancashire bomb custard, firecracker jam, a soft pheasant egg, and Wye Valley asparagus - comforting but elevated.
“Mary Had a Little Lamb”—perfectly cooked Romney Marsh lamb, with smoked belly curds, morels, wild garlic, and kombu dashi. Every element worked together beautifully.
“The Crossover”, a clever play on a hot cross bun with sherry caramel, whipped Baron Bigod cheese, and black truffle - sweet, savoury, and completely addictive.
And finally, dessert: “The Humble Carrot” - a gorgeous mix of carrot cake, ice cream, pickled walnuts, orange marmalade, and dill granita. Unexpected, refreshing, and the perfect way to end.
The whole experience was thoughtful, balanced, and absolutely delicious. Highly recommend.
