Fork's chefs have created an exciting new lunch and brunch menu for the spring season. Some highlights include for Lunch-charred chicken with couscous and green curry, house-made cavatelli with green garlic and spring onion, and at Brunch-croissant french toast with lemon and ricotta, crispy tempura leeks, a High Street everything bagel with cured trout and green garlic Perrystead Dairy Real Philly Schmear, and raw oysters on the half shell.
