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Akelarre, San Sebastian, lunch

The leaves and the foie under the rain at Pedro Subijana Akelarre, San Sebastian

Aranori tasting menu from a lunch at Pedro Subijana’s three Michelin-starred Akelarre in San Sebastian: Just to begin: Bloody Mary Stuffed mussel Potato and prawn amber Anchovy stuffed black olive Aranori: The leaves and the foie under the rain Green broth infusion, scampi and smoked monkfish Very thin and light beef tartar, new potato soufflé…

#AtxaAndreRicard at Azurmendi, Larrabetzu, six hands dinner

CaipiriTxa, #AtxaAndreRicard at Azurmendi, Larrabetzu

Menu from a six-hands dinner at the three Michelin-starred Azurmendi, Larrabetzu, with food by Eneko Atxa (Azurmendi), André Chiang (Restaurant André) and Ricard Camarena (Restaurant Ricard Camarena) and fermented juices (from André Chiang) and wines matched to the food: Greenhouse Asparagus cotton Tomato [Pickled courgette] Mushroom leaf Punch (Eneko Atxa) Picnic Homemade salted anchovy millefeuille Roe…

Oswaldo Oliva at Carousel, Marylebone, dinner

Carrots, carrots, carrots, Oswaldo Oliva at Carousel

Menu from a dinner at Carousel London where Oswaldo Oliva was the chef in residence: Snacks Fossilised citrus and worm salt Carrots, carrots, carrots Savoury A sequence of herbs, pickles and dressings Sesame praline in fragrant nage Hake, kohl rhabi and pistachios ‘Blue’ steak, sour leaves and marrow butter [Langoustines, chicken and basil emulsions] Sweet…

Innis & Gunn dinner in Mark’s Kitchen Library at The Tramshed

Wye Valley asparagus salad with Herefordshire goats curd and land cress, Marks Kitchen Library at The Tramshed

Menu from a food and beer matching dinner with Innis & Gunn in Mark’s Kitchen Library at The Tramshed: De Beauvoir smoke salmon ‘Hix cure’ Innis Until Proven Guilty – Woodford Reserve, Innis & Gunn Original Ale reduction, triple sec, sherbet, orange bitters Beer-fried oysters with holy fff… mayonnaise Innis & Gunn Toasted Oak IPA…

Cuisson London popdown dinner

Slow cooked salmon, horseradish cream, watercress, Cuisson popdown

Menu from a ‘popdown’ from Cuisson London with food by Pedro Passinhas: Cuisson cocktail Cultured butter, sourdough Ratte potatoes, hay, blue cheese, grelot onion Chicken parfait, charred pineapple, walnuts Slow cooked salmon, horseradish cream, watercress Lychee and mango bavarois, strawberry, black olive Popups are no longer trendy. Once the cool word to be brandished by…

Elena Reygadas lunch at the Mexican Embassy in London

Pink mole, hibiscus flower and holy leaf, Elena Reygadas at the Mexican Embassy in London

Menu from a lunch at the Mexican Embassy in London with food created by Elena Reygadas, from Rosetta in Mexico, ahead of the World’s 50 Best Restaurants 2015: Ostiones, raiz fuerte y borraja (Oysters, horseradish and borage) Espárragos blancos y estragón (White asparagus and tarragon) Mole rosa, flor de jamaica y hoja santa (Pink molé,…

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