Thistles, Thorns & Berries
In the normal course of developing a menu, the limitations encountered would usually be the produce available at the time, the appropriate technique for utilising the ingredients and what are the limits of one's imagination.
The last concept dinner for the year, held on Tuesday 13 and Wednesday 14 November, constrained itself to a limited set of raw ingredients, being plant matter with the aim of examining how the ideals of gastronomy would be affected.
What we found was that we became bolder in the combination of ingredients and cooking methods and a diversity of textures could be developed in the way the ingredients were manipulated (and was also necessary for creating a satisfying
dining experience).
The menu for the evening follows:
First Service
Spiced Chickpea in Hot Water Pastry
Ox-heart & Green Leaf Barquette
Second Service
Harissa & Rose Petal-infused Sago, Fine Leaf Salad
Third Service
Eggplant Custard, Whisky Sabayon
Fourth Service
Artichoke & Turnip Cake, Sorrel & Sweet Pea Sauce
Fifth Service
White Risotto, Black Olive Sauce
Sixth Service
Crisped Dandelion Leaf, Green Wheat & Borlotti Ragù
Dessert
Avocado Pear Blancmange, Black Nougat
