Wild Night Number 3

 The plan was an interesting dinner where the menu had a cocktail theme all done without  sex on the beach. Sadly.

The Menu

Mojito- frozen apple mojito, elderflower mojito powder, edible paper

Bloody Mary- beef tomato tartar (blushed beef tomato petals marinated in horseradish vodka with tartar style dressing) yellow tomato and celery "yolk"

Dirty Martini- blow torched vermouth cured mackerel, char-grilled gin compressed cucumber, olive oil powder, martini sorbet

Blood and Sand- sous vide duck breast, duck neck cannelloni, cherry's done 3 ways, fluid gel, compote and confit, fondant potato and baby carrots

Margarita- bell pepper spaghetti (using agar) bell pepper confetti, margarita foam, salt and borage

Port cobbler- tunworth cheese reverse spherification, port and cracker powder

Amalfi- wild fennel limoncello, cupcake with curd filling and a meringue icing, sparkling cello pipette, shot

This was such a good night to work on and plan. The interpretation that someone can have of something that can be turned into food is amazing, some of the conversations we had in the kitchen about this night were mad and lots of fun.

Can't wait for the next one - earth, wind and fire. More info coming soon. 

Photography by Carla Grassy