The Clove Club. It's ranked 26th in the 2017 list of top 50 restaurants in the world. Most surprising is the location of the restaurant in Shoreditch. It's in an alternative progressive neighborhood, not exactly what I was expecting, but it set the tone of the meal - new and innovated, not old and jaded. The nine course menu featured signature dishes of raw orkney scallop, hazelnut, clementine and wiltshire truffle and hot smoked partridge, beetroot and cherry blossom. Both of which were my favorite dishes along with the surprisingly unique pheasant & ginger consommé with hundred year old madeira served between the two main courses. The consommé while warm was served in a wine glass. A bit odd, but it worked. The highlights of the dessert courses were sheep’s milk yogurt and the warm potato mousse.
Nine Course Tasting Menu
Crab Tart, Brown Crab Hollandaise and Deviled Spices Buttermilk Fried Chicken Warm Haggis Buns
Flamed Mackerel, English Mustard, Cucumber and Chrysanthemum
Raw Orkney Scallop, Hazelnut, Clementine and Wiltshire Truffle
Warm Chestnut and Oyster Broth with Wild Scottish Seaweeds
Cornish Monkfish cooked in Malted Barley Oil and Artichokes with White Alba Truffle Supplement
Hot Smoked Partridge, Beetroot & Cherry Blossom
Pheasant and Ginger Consommé with Hundred Year Old Madeira
Roast Fallow Prickett, Celeriac, Blackcurrant and Smoked Bone Marrow
Fig Leaf Granita, Sheep’s Milk Yoghurt and Figs
Warm Potato Mousse, Caramel Ice Cream and Coffee
Peated Barley Cake & Dundee Marmalade Cream
Salted Caramel Chocolate
Dr Henderson’s Bon Bons
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