Just under a month ago we started our first event as a clandestine restaurant.
The location was kept secret till the day before.
The Dining room
We chose to set up the dining room as a restaurant unlike some
supper club, we aim to do both on different themed nights.
Nerves were high at the time of this picture.
|Wine suggestion by Noel Young wines|
|Truffle and parmesan popcorn|
|Persian and moroccan marinated olives|
We decided on a 3 and 4 courses menu also adding some additional mini courses
like the pre starter soup below.
|Pumpkin and ginger veloute with crystallised ginger|
|Caramelised onion and Gorgonzola tart |
with pear and walnut salad
|salt cod on crostini |
- this was served with a tomato, chilli
and caper salad for one of our guest-
The main courses
|48hour beef with puff pastry, confit onions and greens|
|The haddock with vanilla and olive sauce on fennel|
with samphire and crushed potatoes
At this time the mood in the kitchen was brilliant, we then knew that
the main part was done.
|Palate cleanser: Lemon and lime sorbet|
The panacotta wobbled just right and was extremely tasty as we were told
|Earl grey pannacotta, citrus salad and tuile|
|Pistaccio and Olive cake, roasted strawberries |
Petits fours with coffee or tea
|Petits fours: truffles, madeleines and raspberry pastilles.|
A big thank you to Ray Anderson for some of the pictures above, cooking and shooting proved tricky at times.