What to pair it withThere’s always a good selection of tapas-style snacks made to be enjoyed alongside a drink at the bar – cold cuts, a selection of cheeses and mustard pickles, maybe a little plate of crunchy patatas bravas, Spain’s fried potatoes with tangy red-pepper romesco sauce, or perhaps a bowl of nubby Brussels sprouts on a pool of rosemary butter. For lunch or dinner, share something a bit heftier with your group, such as a Black Angus rib-eye swiped with a brown-butter sauce, or a lamb shank haloed in house-made ricotta gnocchi.
Regular’s tipThe Sunday Sessions, which began in late 2021, are perhaps Parlour’s purest expression – beginning around midday and stretching into a long, lazy afternoon graze. The menu sticks mostly on the snack side of things – meats and cheese with a couple of burgers and toasties thrown in for something a little more substantial – so you can keep a steady order going throughout your stay.
