Putting an Aussie spin on the classic British roast, Dickie Fitz, Fitzrovia’s new all-day restaurant, has launched its Sunday Feasting menu, a weekly family-style meal complete with entertainment and sharing cocktails. Party with family and friends to live DJ sets as though there were no Monday, while wielding giant watermelon cocktails brimming with punch, as the final day of the week is given over to feasting on the grandest scale. The Sunday sessions will kick off from April 10th, when Dickie Fitz will throw a party with celebrations big enough to match the size of the sharing portions.
Share a whole BBQ cob chicken with a sake-honey glaze, a steamed Cornish sea bass with ginger, soy, chilli, coriander, or a 42-day aged Belted Galloway beef rib, Robata-grilled on the bone. The real star of the show takes the form of a whole Iberico suckling pig, brined in-house and spit roasted, theatrically brought to the table, serving up to 12. The meals are supplemented with weekly-changing seasonal sides such as whole cauliflower cheese and salt-baked kumara (sweet potato), while sweets include Mrs Robinson’s Lamingtons or a sticky banana bread, coconut and ginger pudding.
Cocktails are a group affair with delights such as a Bush Fire Bucket Bloody Mary served in a fire bucket and the Walkabout Watermelon Punch with a blend of kiwi vodka, lemon juice and pomegranate, served in a watermelon.
Available every Sunday from April, the Sunday Feasting menu is the latest addition to the Pacific-inspired modern day brasserie run by Executive Chef Matt Robinson (Bluebird, Skylon, maze) catering from breakfast, through to lunch and after-work drinks.
Dickie Fitz Sundays – “A large elaborately prepared meal usually for many persons and often accompanied by entertainment”
48 Newman Street, London W1T 1QQ
020 3667 1445
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