For as many times as I’ve dined at Kitchen Table, I had never gone to their New Year’s Eve dinner event. Normally, I don’t do these kinds of things anyway. Also, most of the time, I have chosen to be somewhere warmer rather than colder if I’m going to travel anywhere during this time. But I decided that if I’m ever going to attend a New Year’s Eve dinner event, the place I’m most likely to have a great time would be at Kitchen Table.
They only have 20 seats, and there’s only one seating, so it can be difficult to secure a spot (I had a little help). The dinner seating was for 8pm and would end just before midnight (glass of Champagne for the midnight toast included). The menu required prepayment to secure the booking (excluded service). Any beverages would be paid for at the conclusion of the evening.
The evening began with a Martinez cocktail for an apéritif upon being seated. It’s part Manhattan and part Martini, comprised of gin, sweet vermouth, maraschino liqueur, and bitters.
The first food offering was presented soon after. It was a chilled Windsor carrot soup (pure, with no seasoning), served with force-grown rhubarb granita and purée, sour cream, and fresh carrot and leek oil. Force-grown rhubarb is raised in a shed with candlelight in Yorkshire. This was a very nice fresh start for the palate.
I did not go for the wine pairings for this dinner, I chose to start off with a 2015 1ier Cru Chablis.
The first course that we were all served simultaneously was a variation on the signature crispy chicken skin and mascarpone dish. We were served a waffle, some crispy chicken skins, wild bird liver parfait (pheasant, red-wing partridge, mallard, wood pigeon) , bacon jam, and rosemary mascarpone with thyme. We were instructed to combine everything together, although I was a bit of a traditionalist and did the waffle with the parfait and the chicken skin with the mascarpone and bacon jam.
The next course combined two elements. First, Parker House rolls were served with white Alba truffle garlic butter. We were also served a quail egg with crispy potato, black garlic, balsamic, onion, and chervil.
The next dish was Cornish squid (sliced into thin noodles) cooked gently in coconut oil. On top was a coconut sauce (made with coconut, lime, and chicken fat) and a serving of English caviar.
The next course featured pan-roasted hand-dive Orkney scallop, Jerusalem artichoke purée, compressed apple, dashi, scallop roe, and juniper sprigs for garnish.
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