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.
SPRING GARDEN HARVEST [V] - seasonal spring garden vegetables, goats milk chevre, olive, mayonnaise.
MALAY SEABASS - Oven roasted, apricot puree, malay pickled mussels, citrus salsa, chickpea chilli bites,
Vegetarian substitution – paneer cheese
DUCK DUO - Cured and seared duck breast, confit duck leg tortellini, pancetta & tarragon cream, apple, butternut.
vegetarian substitution – mushrooms & truffle
PORK BELLY - Soya-honey glazed, five spice braised rhubarb, parsnip & celeriac puree, fire roasted peanuts, crackling.
vegetarian substitution – Aubergine & za’atar
PALETTE CLEANSER - Lime, white chocolate, truffle cream.
APPLE PIE - Brûlée apple & pear, mint chantilly cream, orange gelee, port gel, pastry.
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.