ROAST BEEF

Cold roast beef, sliced thin enough to fold — the kind of extra that disappears off the plate before the mains arrive.

• Roast beef, carved thin and served cold.
• Tender enough to eat with a fork, no knife needed.
• Ordered as an extra, gone as a starter.

It's a quiet plate: no sauce, no garnish doing the talking, just beef that's been roasted and rested and sliced thin. That's the whole idea — something to put in the middle of the table while everyone decides what else they're having. Works at brunch, works with a glass of wine after sunset. Same room, same plate, whichever visit you're having.