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STILETTO – a high pointed HEEL on a woman’s shoe or a small dagger. WHEELS – a medieval instrument of torture or a vehicle for personal mobility. |
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We had fabulous champagne and wine but the food is all. This is what we had: LIME GROVE Nitro Poached Green Tea and Lime Mousse Created at the table side, one by one, we each got a crispy, air-filled shell of mousse dusted with lime, to be placed, and dissolved, on the tongue as lime scent is sprayed into the air around. An interestingly odd palate cleanser. RED CABBAGE GAZPACHO Pommery Grain Mustard Ice Cream A creamy log of mustardy ice cream on a plate with crunchy cabbage and cucumber. Visually pretty, pleasant tasting. JELLY OF QUAIL, CRAYFISH CREAM Chicken Liver Parfait, Oak Moss and Truffle Toast We all loved this. We were given a plastic case with a smoky, wafer thin, film to place on the tongue. Rolling smoke billowed from a centrepiece. The layered parfait was crushed pea, jelly then chicken liver parfait, presented in a bowl that looked like a big, tilted eggcup on a base. Slab of wood with tiny, slim, truffled toast to the side. Delicious. SNAIL PORRIDGE Jabugo Ham, Shaved Fennel Ooh, I was worried about this infamous dish. I hate the idea of eating snails. I closed my eyes and ears and tried not to think about it. It was a meaty, garlicky and green dish. Not unpleasant. Others liked it more than me. ROAST FOIE GRAS Gooseberry, Braised Konbu and Crab Biscuit Yum, a small slab of roasted foie gras, with baby turnips and a gooseberry drizzle. What could go wrong? Nothing. Divine. MOCK TURTLE SOUP (c.1850) "Mad Hatter Tea" White/silver Mad Hatter tea party tags to read. Individual teacups of consomme into which we stir gold leaf teabags. We pour this into a tiny bowl with a huge surround and a wrapped ‘thing’ that was thought to be … tongue! Shrieking: ‘Don’t tell me that”. I ate it. More meaty stuff … cannot dwell on this. |
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We look dubiously at individual shells, each containing a tiny ipod and headphones? We plug in for the sound of the sea as we eat sushi, sea foam and crunchy sand - tapioca with eel. Delicious but pushing the edge on gimmick? SALMON POACHED IN LIQUORICE Artichokes, Vanilla Mayonnaise, Golden Trout Roe and Manni Olive Oil Beautiful presentation but maybe ‘gelatinous’ was becoming an overused word at this point. Delightful in form and taste. POWDERED ANJOU PIGEON (c.1720) Blood Pudding and Confit of Umbles Finally some substance. I loved this wonderfully cooked pigeon, the smooth, rich blood pudding and confit. Perhaps my favourite course. GLASS OF HOT IN COLD EARL GRAY TEA Oddly suspended hot centre, in cool Earl Gray tea. A palate cleanser. TAFFETY TART (c.1660) Caramelized Apple, Fennel, Rose and Candied Lemon A pretty slivered finger of crunchy, sweet tart and intense berry fruit. Fabulous contrast with the candied citrus. THE "BFG" Kirsch Ice Cream and the smell of the Black Forest A Black Forest room spray for ambience, ice cream on crunchy chips of chocolate and cherry and a square of rich, creamy gateau. Nice but I'm not a BFG lover. WHISK(E)Y WINE GUMS Five flavoured wine gums, presented on a map, numbered 1 to 5 on a picture frame. Tiring of gimmick but fun. "LIKE A KID IN A SWEET SHOP" Fantastic – a pink candy striped bag of four beautifully made, individually wrapped sweets. My fave was the wax-sealed envelope with a white/raspberry Queen of Hearts chocolate rectangle. With coffee - yum! |
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