Truffle – hand made pasta, shaved truffle, Bubbledogs Kitchen Table, Fitzrovia

Bubbledogs Kitchen Table dinner

Menu from a tasting dinner at Bubbledogs Kitchen Table in Fitzrovia:

Mackerel – tartare, apple, celery, Balfour Rose granita

Chicken – skin, rosemary mascapone, bacon jam

Crab – purple sprouting broccoli, lemon, panko crumbs, macademia nuts, parsley

Scallop – rhubarb, turnips, cabbage

Cod – cucumber, seaweed (wakame, dulse), cucumber and oyster sauce

Truffle – hand made pasta, shaved truffle

Lamb – sweetbread, carrots, mint sauce

Venison – pickled blackberry, wild garlic, water celery, sheep sorrel, mushroom

Ardrahan – linseed crisp, honeycomb

Mango – yoghurt, mango and lime ice

Blackthorn blossom – elderflower cream, mint oil

Pear – poached, caramel ice cream, mead jelly

Mandarin – marshmallow, mandarin pate de fruit


Qin Xie

Qin Xie is a London based food, wine and travel journalist and trained chef.

When not infiltrating Michelin restaurants as a kitchen tourist, she writes about food, drink and travel. Her work has appeared on Yahoo, FT, The Times and CNN.

Her first cookbook, co-authored with YS Peng at Hunan Restaurant, is out March 2014.

According to friends, her watch is always set to UTC -- ready for the next big adventure. In reality, she is happiest at the dinner table or by the sea.

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