Sonnyâs goes North of the River!
Sonny Stores is popping up at Psychopomp @microdistillery , with a menu built around their epic cocktails.
Small plates, big flavours... designed to go perfectly with whatâs in your glass. Order a few. Then a few more...
Catch us during Psychopompâs normal opening hours:
Thursday - Friday, 5 -10pm
Saturday, 6 - 10pm
Open from tonight. walk-ins only.
145 St Michael's Hill, Bristol BS2 8DB. See you there!
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The Hatch is BACK!
Get yourselves down, we're open Wednesday - Saturday 12 til 3
On the menu this week: Porco Rosso with Hot Pickles in a Crusty roll and Aubergine Parmigana, in a soft Milk Bun
Psst! You can also grab a tub of @little_knuckles_ice_cream for just ÂŁ8 or a soft serve for ÂŁ4.50 if you're on the go...
We can't wait to see you!
#sonnystores #bristolfood #milkbuns #softserve
Our private dinning room just had itâs biggest weekend yet! Back-to-back celebrations with friends & families having a grand old time.
Friday night kicked off with Laurenâs 30th birthday. Such great energy coming from this group of women coming together to celebrate their loved one and assigning Pegs a new nickname - âThe Husbandâ. I can get on board with that one!
Booking requests are now coming in at a pace but we still have plenty of slots to fill in the run up to Crimbo.
Email me at [email protected] to enquire. Our PDR fits 12 comfortably - perfect for birthdays, Christmas parties and work meetings đ đť
Mary x
this is a Gloucester old spot pork chop roasted to perfection by our sous chef rob. You will be able to order this alongside beautiful things on todayâs lunch menu. Thereâs a Malbec open by the glass as well happy days.
click the link in the bio
weâre loving this meringue dish at the moment, first of the black cherrys roasted down with some sugar and served on top of a meringue and crème fraiche. nice little tang of lime zest to kick it off a bit more.
little bit of space left for Sunday lunch tomorrow. book the link in bio
Meet Alannah, who will be heading up our now-much-more-permanent residency at 145 Saint Michaelâs Hill. We will now be able to produce a much larger array of goods due to putting in a brand-new kitchen space! Aiming to open next Wednesday 20th May from 5pm đ¤ Join us for cocktails & cicchetti!!!
The menu will be channelling inner Harryâs bar and cicchetti Venetian style. A brilliant way to eat and of course amazing with a cocktail. We will be open Kitchen Godâs willing on Wednesday evening next week and then from Wednesday to Saturday lunch and dinner for the foreseeable.
this is our Little milk bun and share number with wild garlic butter. made to look VVV chic by @chrishoarephoto here. Imagine little light fluffy clouds that you can just post away. We will be doing these as part of the bread course for the up-and-coming Mazi project feast but we will be doing it with a smoked butter and Cantar and anchoviesâŚ... I believe there are still some tickets available.
If youâre looking for lunch today, these Will will be on also click the link in our bio
I know Iâve been banging on a bit about what @caizer_sowsey and his crew are up to in the kitchen however we have been working our way through a pig biweekly and doing some brilliant things. You should come in and try! This is the collar which was brined and then hot smoked over lump wood and oak then rested in a bit of Moscardo and cider of vinegar.
just the smell alone puts everyone into a panic. The taste is exactly what youâre looking for.
book the link in bio
Four nights.
Four courses.
One open fire grill.
One summer to remember.
This Summer weâve invited four of our favourite chefs to take over our rooftop grill for one night only. Theyâll bring their unique style of cooking to the Culpeper rooftop, and serve up a long-table dinner to remember as the sun sets over London.
Kicking things off, Green Michelin star chef @chefivantd (@eatnative , @fieldnotes.uk ) brings the unexpected, and delicious. Using seasonal ingredients, and produce grown at @deptfordlittlefarm - this is a celebration of the best of summer, from June to September. Think whole trout, BBQ oyster mushrooms and woodruff creme pavlova. Canât make it? Every month one of each chefâs dishes will remain on our daily rooftop menu for the rest of the month as a souvenir of their time with us. Coming up:
@chefivantd of @fieldnotes.uk - 2 June
@pegsquinn of @sonnystores - 7 July
@anaortiz_chef of @firemadeuk - 4 August
@ned_burrell96 of @kneppwildingkitchen - 8 September
Spaces are limited, so book early to avoid disappointment. Book your ticket now through the link in our bio đ
#SundownSuppers
#TheCulpeperRooftop
#Supperclub
Pici pasta, pigs head and Calabrian chili Sugo and a good spoon of stratchatella cheese
this is potentially my new favourite way to enjoy pigs head. What cai and the team are up to in the kitchen at the moment is just brilliant. you can order this today before your roast if you and the guy will always do a half portion to make sure you can manage your main.
If you havenât made plans for lunch today, we still have some space in the first round and a Little in the second. good luck to all the runners out there today, nice cool conditions for it
Chris, who took this photo got introduced to me by the late great Martin Parr he was much loved regular at Sonnys. Weâve had the pleasure of having Chris in to take a few snaps and brush up our catalogue of glossy photos. weâve got a couple of chrisâs books and i plan to definitely get a few single shots for the walls. look him up!
I love this one of a moody plate Frito misto and my mangled old Chef claw hanging above it. We have plenty of space for lunch today. Dinner is looking pretty stacked though feel free to walk in and take your chances or click the link in the bio. x
photo credit @chrishoarephoto
i đŻ slammed this on Sunday just gone. hg walter looks after its beef soo well. perfect rump cap with well cooked veg and a gravy thatâs not reduced to the point of being some sort of syrup.
any way i know its the morning but i wanted to catch you to let you know we have a bit of space first round on Sunday. the 12 oâclock tables to anyone that dosnt understand
