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.
 |
| The menu |
 |
| Wine suggestion by Noel Young wines |
On arrival
 |
| 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 |
The Starters
 |
| 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 |
 |
| Palate cleanser: Lemon and lime sorbet |
The panacotta wobbled just right and was extremely tasty as we were told
Desserts
 |
| Earl grey pannacotta, citrus salad and tuile |
 |
| Pistaccio and Olive cake, roasted strawberries raspberry sorbet |
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.
