Head Chef Alex Webber honed his skills at the famous Prue Leith Academy. He has a love for using the freshest seasonal ingredients possible, which means the menu changes regularly–“Everything tastes better when freshly pulled from the earth only hours before eating it.” Workshop 55 pride themselves on offering something different, something a little out of the ordinary, and Chef Alex has designed the bespoke DINE4SIX menu accordingly, with optional drinks pairing. Please note that dietary requirements can be accommodated if stated when booking.
Valdo Prosecco - Starter
WINTER HARVEST [V]
Seasonal winter garden vegetables, goats milk chevre, olive, mayonnaise.
Pannacotta, sherry vinegar, confit potato, charred spring onion.
tortellini, bisque, seafood crumb, prawns, calamari, pickled mussels, garlic foam
Vegetarian substitution – mushrooms & truffle.
Slow roasted, parsnip & celeriac puree, fresh garden peas, mint compressed cucumber.
Vegetarian substitution – Aubergine & za’atar
Lime, white chocolate, truffle cream.
Dark Chocolate Delight
Layered elements, caramel, pastry, pistachio praline, chocolate, rose, chocolate ice.
Workshop 55, which is themed along the lines of a Victorian 1900’s warehouse, is known for their delicious and interesting gin infusions. After adding a few rare finds, they now boast the widest selection of gins around. Workshop 55 exhibits workshop-inspired decor creating a laid-back environment, while the open space and well crafted furniture provides an air of sophistication. They offer food that is elegant, fresh and seasonal, working with local suppliers to bring you dishes that reflect flavours from around the world, a fusion of various cuisines including Asian, Spanish and French.