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Pelham’s offers a handful of vegetarian dishes that utilize seasonal ingredients and look beautiful against the stark white dinnerware. Off the chef’s tasting menu, available in four, five, six, or 12 courses, is the ratatouille (confit eggplant, zucchini, peppers, tomato and verjus dressing), as well as the risotto primavera (peas, asparagus, pesto and Parmesan crisps) and the molecular-style truffle ravioli with sliced truffle and truffle cloud. Pescetarians will be spoiled with choices at Pelham’s, where you can tuck into dishes like crusted filet of grouper with cumin-scented red lentils, roasted beet root and green apple; grilled barramundi with calamari, cockles, prawns, a saffron risotto cake and poached shellfish; and crispy slow-braised octopus with chorizo, potatoes, piquillo peppers, orange and arugula. Vegans, however, will not do well at Pelham’s, where there are not many dishes without fish, meat or dairy.