Hi, As promised, here is the list of menus we had at the above mentioned restaurant in London's Theatreland the other day.
Menu 1 ("Divine")
Yellowfin tuna sashimi, toasted seaweed, shiso sprouts, ginger blossom. Served with Billecart Salmon Brut rosé NV match 4-5
Caramelised coconut chilli lobster tail, watercress, pomelo and basil salad, fried shallots. With Schloss Vollrads Riesling Kabinett '02 match 4-5
Spiced oxtail consommé, beef cheek and water chestnut wontons. With Domaine Fontaine Marsanne'02 (Pays de l'Hérault) match 3
Roasted red mullet fillet, chilli salt squid, smoked bacon, black ink noodles. With Sanchez Romate 'Regente' Palo Cortado - Sanlucar match 3
Sichuan spiced, soy braised squab, stir fried green beans, green peppercorns, chilli jam with Hewitson 'Old Garden' Mourvedre '02 Barossa. match 4
Menu 2 ("Wicked")
Scottish Salmon and toasted nori tempura, green tea noodles, ponzu cucumber, avocado, wasabi fying fish roe. with Kim crawford Sauvignon Blanc, Marlborough '03 match 5
Tea smoked barbary duck, seared diver scallop, lychee and asparagus salad. with Rully 'En Truffière' Vieilles vignes (white) Burgundy match 4-5
Saffron prawn and fennel broth, spiced prawn dumplingd, mussels, fried basil. with Mount Horrocks Watervale Riesling '02 Clare valley match 4
Steamed halibut fillet and foie gras, porcini mushrooms, soy ginger consommé. with Charles melton rose of Virginia '03 Barossa valley match 3
'Three little Pigs' Twice cooked pork belly, caramelised pork hock, spiced pork sausage, black pepper noodles. with Domaine de Font-sane Gigondas '01 Rhone match 4
Menu 3 ("Delicious") - vegetarian
Sesame green tea noodles, toasted seaweed, shiso, ginger blossom, salted duck egg. with Billecart Salmon Brut Rose NV match 4
Chilli salt bean curd and caramelised coconut, watercress and pomelo salad, fried shallots. With Schloss Vollrads Riesling Kabinett '02 again. Match 5
Spiced turmeric lemongrass broth, spring onion wontns garlic chives. with Valpollicella classico, Allegrini, '02 Veneto. Match 3
Spinach and shiitake mushroom bean skin pastry, green chilli yogurt sauce. with Gary Crittenden 'I' sangiovese '02 King Valley match 3-4
Combination eggplant, asparagus ginger garlic relish. with Mt Difficulty Pinot Noir '01 Central Otago. Match 4-5
-- Then we had two desserts between us I had a disappointing Mandarin Toffee sandwich (without wine as I was driving)
Tony & Jacquie shared 'Golden Gaytime' Caramel, honeycomb and hazelnut chocolate ice cream pyramid palm sugar caramel (decadently divine) with Orremus Tokaji 5 puttonyos aszu 1999 Mad match 5 despite the one wine having three mistakes in its name on the menu (as typed)
Very briefly, the overall concept was that each menu was designed as an consisting of dishes of increasing power and complexity. This worked pretty well on the first two menus, but much less well on the vegetarian one.
I'll not do a critique of each dish, nor each wine. However, the outstanding dishes for us were the Yellowfin sashimi (1.1) The sichuan spiced squab (1.5) The barbary duch and scallop (2.2) the 'Three little pigs' (2.5), the Sesame noodle etc (3.1) the bean curd salad (3.2) the turmeric/lemongrass broth (3.3) and the ice cream.
The Schloss Vollrads was wonderful with the food, and a lovely wine on its own rights. The Mourvèdre (2.5) was a delight, as was the Pinot Noir (3.5) & the SB. The Rully was a complete surprise to all of us, tasting like no Rully any of us has ever tasted. Blind, I'd have put it as a top Savennières, from a year of very ripe fruit. The Watervale Riesling had the typical alsace paraffin-ish nose, and was lovely too.
Overall, well worth while, though the meal comes expensive when taken with all the wines. Fascinating, and with GREAT assurance, especially for a place that has only been open abt 6 weeks or so.
All the best Ian (To reply by email PLEASE don't use "Reply to" but use my name at wanadoo.fr) Thanks.