As a change of pace, and because of my flight schedule, I made a dinner reservation at The Clove Club instead of the usual lunch visit. In terms of the food, it is generally the same as the long lunch menu on the weekends. I was at the bar for the meal. The differences were that I had to go through a lighting change as the evening progressed and dinner reservations are prepaid when the reservation is made.
Before starting in with the non-alcoholic pairings, I ordered a glass of the South African Chenin Blanc to go with the small bites.
The experience started off with a melon granita with ham gelée, charcoal cream, elderflowers and gazpacho reduction. This was a refreshing beginning.
The next bite was spider crab tart with elderflower hollandaise and devil spices. On the side was a trout belly tartare with crème fraiche and Sancho pepper.
The next bite was the familiar (and always good) buttermilk fried chicken with pine needle salt.
Also served very warm was the mushroom haggis bun with cider vinegar.
The first menu course was a salad of biodynamic vegetables with a dressing of turnip milk and sesame.
To start the beverage pairing, they served white peony tea made with softened water.
The next beverage was fresh cucumber juice seasoned with mustard seed shrub.
The next course was lightly hay-smoked river trout, toasted almonds, watercress, and ossetra caviar.
The beverage for the next course was chamomile with a little smoked lemon and verjus.
For this course, we start off with Scottish langoustine, served with morels and asparagus.
This was soon followed by ancient proto-grains noodles from Orkney with langoustine broth. This had an especially good flavor.
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