Jun Tanaka is getting into the autumn spirit by launching a new Wild Pasta menu at his Michelin-starred restaurant The Ninth. A range of pasta dishes have regularly been on the a la carte menu but this new selection is focused on game (supplied by Vicars Farm in Berkshire) and wild mushrooms, both ingredients that are bang in season right now.
Dishes include venison tortellini with bone marrow, wet walnuts and Belper Knolle; pheasant ravioli with chanterelles, celeriac and consommé; hare and foie gras agnolotti with trompettes and Jerusalem artichokes; and orecchiette with ceps, tarragon and egg yolk. Yes we’re not talking about any old bowls of pasta here. The menu is available for both lunch and dinner, so go wild.
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