A mid-summer visit to Kitchen Table is always a treat. And while the food did not disappoint, my pictures on this trip did, as I was experimenting with my camera and did not have time to check on the results through the evening (I was sitting between two food bloggers/Instagramers). So, this is mostly just to record the meal experience and not so much to appreciate the dishes visually.
They still had the white Rioja, so I went with that for my wine.
The first bite was hand-picked scallop served raw. On top was some cured and smoked scallop roe. It was finished a little fresh mayonnaise and pickled ginger.
Next up was the baked crispy chicken skin with mascarpone cheese and bacon jam. They went back to not uniformly cutting the skin into a standard shape.
The Parker house rolls were served this time with turbot roe that has been cured with salt, smoked and then whipped to a light spread. On top were some lemon zest, brown butter, and the burnt tops of leeks. Another roll was offered and taken.
For the full write-up, click here.