A wonderful client of ours has sent us a 6-course menu, and now I need to replicate these dishes. Wish me luck!
Starting with a champagne and chambord cocktail. The centrepiece and bottle of wine were also gifts from other clients.
First course is a beetroot tartlet with picked blackberry and furikake.
Second course is a savoy cabbage with shiitake, caramelised onion and seaweed caviar.
Next up is pumpkin raviolo with pickled kaki, sea buckthorn, crispy sage and a mustard beurre monte.
The main course is a sunflower seed risotto, with celeriac puree and cavolo nero, topped with a salt-baked celeriac.
Dessert to finish is a brownie, topped with layers of vanilla and strawberry ice cream and a caramelised POTATO merengue (and it was bloody lush!)
Not bad, not bad at all.
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