The Drunken Butler drops tasting menu to focus on Persian feasting offer
The move follows the success of the restaurant’s long-standing Persian Sundays, chef patron Yuma Hashemi’s once-weekly Iranian feasting experience.
Inspired by his travels and childhood in the Middle East, the menu is currently available on Sunday lunch time and Sunday dinner time only and sees a succession of authentic Persian dishes served family-style.
Created shortly after the restaurant launched in 2017, Persian Sundays has been oversubscribed since attracting a rave review from The Sunday Times critic Marina O’Loughlin.
Focusing on Persian food will allow Hashemi - who has cooked in some of Europe’s top restaurants - to develop ‘a deeper connection to his Iranian roots’ and ‘bring something new to what he considers to be London’s under-represented Persian dining scene’.
The switch will initially be on a trial basis for the summer months but Hashemi is understood to be considering making it permanent.
“Our Persian menu has always been loved by our guests, and whilst we are sad to say goodbye to our old dishes this summer, cooking this style of food has always made me happy and what I feel we need to bring to London during this time,” he says.
“Traditionally in Iranian culture, inviting friends to your home to share in a relaxed feast is the greatest sign of love and respect for them, it’s a very special thing. We have always wanted a visit to The Drunken Butler to feel as though you are entering a house, and so this style of food goes hand in hand with the environment we have created in the restaurant.”
The Drunken Butler will offer a ‘re-invented’ version of its multi-course Persian menu lunch and dinner Thursday to Sunday from June 1.
The price will be roughly the same as Persian Sundays is currently at £85 with wine pairing priced at £80.
The menu begins with traditional snacks followed by Hashemi’s version of the well- known Iranian appetiser noon-panir-sabzi; bread, cheese and herbs. The feast then continues with aubergines, cucumber and rose, followed by the main event of Iran’s famous crunchy rice dish - tahdig - served with stews and a barbecue saffron chicken, before sweet treats end the meal.
Dishes are adapted according to the seasons and each menu will involve a few ‘ever-changing elements of surprise’.
Wine will still play a significant part in the Drunken Butler experience, with the option of pairing wines to match with each dish or to be ordered by the glass.
A selection of classic aperitifs, including The Drunken Butler’s vintage negronis (using spirits sourced from 50s, 60s and 70s), will also still be served.
Parties of two will have the option of a £120 chef's table experience, which will offer a longer menu.
