It's springtime at The White Rabbit, where seasonal dishes have been introduced to the weekday set lunch menu. For appetisers, try the grilled octopus leg, a sustainably farmed octopus sous vide for three hours and served with a tangy pimiento piquillo purée. Or the sautéed foie gras with a yuzu reduction and nashi pear pickled in yuzu syrup.
If you're got a hankering for a hearty main, the slow-cooked lamb rump is a lovely meat ragout with roasted vine tomatoes and braised lentils tossed in.