24/09/2026
Crumbed veal sweetbread ‘cotoletta’, Cantabrian anchovies, salsa verde, lemon.
Part of our chef’s menu possibilities now.
Sweetbreads are what we like to refer to as the ‘gateway drug’ of the offal world. Mild, sweet and nutty in flavour, they lack the sting gaminess of other forms of offal. Their texture is velvety and dense, while still remaining smooth and creamy. Crumbed and pan-fried, we’re giving them a salty and crunchy contrast to the melt in your mouth fattiness of the sweetbread.
