The Clove Club 5th Visit — London (6/2018)

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For this visit, I had mentioned when making the reservation that this was a birthday visit. Normally, for lunch, the present two tasting menus from which to choose (one is shorter than the other). For this lunch, they did not present me with the menu choices, partly because they knew I probably would select the long menu (based on prior history). It turned out they had a slightly different menu planned for me. This was going to be a blind tasting menu experience. For some of my prior lunches, I have opted for the tea beverage pairings. For this one, I selected the overall non-alcoholic pairings.

The beverage pairing for the snacks was Royal Flush Real Kombucha. The first snack was an Ogleshield cheese gougère.

Soon after, the next snacks were served. There was a tart with green beans, ewe’s milk ricotta and hazelnuts. This was followed by the spider crab tart with brown hollandaise and deviled spices.

For the full write up, click here.

 

Kitchen Table 20th Visit — London (6/2018)

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For my 20th visit to Kitchen Table, I had a slightly different experience. Dinner was served as part of a private event. Intead of dining as part of one of two seatings, there was only one seating of 13 people. To accommodate dietary restrictions, there was an ovo-lacto vegetarian menu used in parallel with the planned regular menu when needed. An enhanced wine pairings option was offered. As with a normal dinner experience, we only had a listing of the featured ingredient for each course on the chalkboard as we began.
Although I don’t have any photos of the vegetarian options (since I only had the regular courses), I have provided in brackets the ingredients as described. In some cases, the overall course was the same except for substitutions as needed.

The opening beverage for the first few courses was a champagne: Cédric Bouchard, Roses de Jeanne, ‘Cote de Val Vilaine’ 2015.

The dinner began with a Colchester oyster served raw with an elderflower vinegar glaze and garnished with diced Granny Smith apple, herbs and fresh pink and white elderflowers. The combined tartness/sweetness complemented the freshness of the oyster very nicely. The diced apple provided a good texture contrast.[Elderflower pickled baby carrots, crème fraiche, olive oil, herbs (sorrel, lemon balm, orange flowers, lemon jam]

For the full write up, click here.