Introducing Epoch’s New Spring Menu

Elegant restaurant interior with red leather seating and wooden bar, introducing Epoch’s new winter menu.
Elegant restaurant interior with red leather seating and wooden bar, introducing Epoch’s new winter menu.

Spring has arrived at Epoch’s table. Our kitchen has reimagined the menu around the season’s best, bright, layered, and rooted in technique.

Begin with Sprouted Broccoli with bagna cauda and cured egg yolk, or the Potato & Leek with leek fondue and crème fraiche. For the main, Duck Confit with rhubarb agrodolce or Faroe Islands Salmon with cauliflower mousseline and shiro miso. End with a Grand Marnier Crème Brûlée or Plum Torte with mascarpone.

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