As I walked down the street the sign in the distance puzzled me. What kind of business is named Scurvy’s

Only further down the block did the bright yellow script come into sharper focus. Sunny’s it said.

The mind reels. 

So today I present my new concept restaurant, Scurvy

On the slate today is salt pork with hardtack, sauced with a rum and saltwater reduction. The suggested starter is a bit of leather with a decaying oak paste. 

Our establishment is known for the occasional mutiny and the ever present scent of sea air. 

Note: Service and floggings are included. 

As restaurateurs are nothing without additional properties these days, coming soon is our complimentary location: Limes, a juice and bespoke cocktail bar.

About Richard Anderson

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