Mount Gay rum Storied Supper at Dabbous, London

ByQin Xie 29/07/201419/05/2020

Menu from A Storied Supper at the Michelin-starred Dabbous in London with food by Ollie Dabbous and matched with cocktails created by Oskar Kinberg at Oskar’s Bar using Mount Gay rum to celebrate the launch of Mount Gay Black Barrel:

Truffled cheese on toast

Liar Liar – Mount Gay Black Barrel, chocolate & fig leaf infusion, fig, Cocchi Americano, dandelion and burdock bitters

Hemingway Daiquiri – Mount Gay Eclipse, maraschino, pink grapefruit & lime

Peas & mint

Wingman – Mount Gay Eclipse, gooseberry, kaffir lime, apple, plum bitters

Barbecued lamb chump, violet mustard & pickled vine leaves

Rum In’it – Mount Gay XO, Cocchi vermouth amaro & bayleaf

Burrata, roast nectarine, thyme & honey

The Day Christopher Robin Left – Mount Gay Black Barrel, verbena, lemon, manuka honey, Cocchi Americano & mead

Scottish raspberries, strained yoghurt, barley & marigolds

Rice, Rice Baby – Mount Gay Black Barrel, coconut water infused with rice, almond, lime & egg white

Canelés

Mount Gay 1703

Barbecued lamb chump, violet mustard & pickled vine leaves, Mount Gay rum Storied Supper at Dabbous, London

Burrata, roast nectarine, thyme & honey, Mount Gay rum Storied Supper at Dabbous, London

Scottish raspberries, strained yoghurt, barley & marigolds, Mount Gay rum Storied Supper at Dabbous, London

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.