The Clove Club 9th Visit — London (7/2019)

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It had only been a couple of months since my last visit, but I was now back to lunch with this visit.  Being in the heart of summer, I was looking to see some great summer ingredients with some nice flavors.

They post the short menu outside.  I don’t always get a look at the menus, so I wanted to document when I can their full offerings.  The wine list changes regularly.

To start off, they offered a 2009 English sparkling Chardonnay that they were going to open for by-the-glass pourings.  It was very nice, with the age providing a mellowness to the flavor.

The opening snack was trout Nigiri.  This was served deconstructed, with nori on the bottom with some crème fraiche and rice kernels and a rice and rye cake.  Smoked trout belly topped it all off.

Next up were three regularly seen snacks:  Crab and elderflower tart, buttermilk fried chicken with pine salt, and warm mushroom haggis bun

The next snack was the melon gazpacho granita with charcoal cream and Ibérico ham gelée.

This last snack was almond blancmange (mousse) with Ossetra caviar and scallop roe dashi jelly.  This was a nice cool temperature dish to finish the opening bites.

For this meal, they offered to do a blend of soft/hard pairings, picking the alcoholic beverages when best matched with a dish.  I start with a sake dashi.

The main part of the menu started with flamed bonito, lightly cured in soy and served with green onion purée, lemon mayonnaise and lemon bits and crushed cherry tomatoes.

The next beverage was Fujian white peony tea.

The next dish continued with fish.  It was a Cornish sea bass sashimi with English peas, gooseberry Aguachile, and cucumber.  The fish was salted and brined for a little bit before slicing.  There was a little spice heat, along with tartness and salt flavor.

The next beverage was roasted buckwheat (brewed slowly and long) and chervil tea, served chilled.

The next course featured Hen of the Woods mushrooms (maitake), served with a Spenwood cheese cream (British hard cheese similar to a Pecorino).  This was a very tasty dish, with lots of flavor and mushrooms with a very pleasantly juicy texture.

For the full write-up, click here.

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