Ode Sunday supper club March menu:

This Menu is largely influenced by two cuisines, Jamaican and Italian. I (E.S Williams) was trained in Italian cooking and grew up on Italian food as a child. Frequenting Italy and eating a lot of Italian food when at home in London. The second influence of Jamaican flavours comes from my upbringing, being half Jamaican and living in South West London, where there is a large Caribbean community.

To start: 

Stracciatella, grilled peaches,scotch bonnet and spring onion oil. 

Tamari, white pepper, sesame, scotch bonnet and spring onion crispy chicken wings.

To follow: 

Mirepoix tortelli, lemon butter. 

Jerk chicken tortelli, pimento and thyme butter. 

To continue: 

Frutti di mare stew, coconut rice. 

Oxtail ossobuco, saffron risotto.

Courgette, peperoncino chilli, wild garlic saffron risotto. 

To finish: 

Coffee French toast with hazelnut ice cream and shortbread crumb.

Pistachio bake-well with caramelised white chocolate and whipped raspberry mascarpone.