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This casual all-dayer at the Qbic hotel in Whitechapel places sustainability at the heart of everything it does, with a menu which focuses on using waste ingredients that would otherwise have been discarded.
Low-waste dishes include the likes of leftover potato hash topped with a fried egg and served with bruised tomato ketchup, as well as potato peel and leek-ends soup. Elsewhere, there’s frittata for breakfast and an evening menu including baby back ribs with roasted peanut sauce and coleslaw, and veggie burgers made with a beetroot patty and topped with lettuce, pickled red onion and chickpea mayonnaise. Round off your meal with desserts such as sticky toffee pudding.
The drinks list nods to sustainability too, with a focus on independent craft beers and local botanical gins, while large groups can opt for the affordable ‘feast’ menu.
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