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Quaglino’s Sustainable Supper Club
March 6, 2019 @ 6:30 pm - 11:30 pm
Attendees can look forward to a cocktail on arrival and four courses featuring local, seasonal and organic farm-to-fork produce paired with cocktails from the A Taste of Sustainability menu. Guests will also be able to try Blossom – Quaglino’s brand-new sustainable cocktail, where even the cup is edible.
The showcase will demonstrate both newly-appointed Executive Head Chef Nuno Goncalves and Bar Manager Marco Sangion’s commitment to sustainability throughout Quaglino’s. This exclusive evening promises to bring like-minded individuals together for an evening of discussion about agriculture, sustainability and some delicious food with the menu as below:
Welcome cocktail – Let’s Be Clear
English “surplus” celeriac velouté, pickled apple, burnt apple puree, wild chickweed
Followed by
Truffled goat’s cheese mousse, gingerbread, beetroot and radish textures, toasted hazelnuts, raspberry and hazelnut dressing
Paired cocktail – Landscape
Or
Line caught Cornish mackerel, Devon Crab, Avocado cream, pink grapefruit and cucumber
Paired cocktail – Home Sweet Home
Followed by
Roast stone bass, Cauliflower puree, Orange braised chicory, golden raisins, capers, sugared pine nuts and curry infused first press rapeseed oil
Paired cocktail – Vitamin Sea
Or
Bubble and squeak, roast butternut squash puree, cavolo nero, salt baked beetroot, roast almond froth
Paired cocktail – 0 Gravity
Followed by
Textures of Rhubarb, Blood Orange Sorbet and Nyetimber Jelly
Or
Treacle tart, clotted cream, fresh raspberries
Paired cocktail – World’s Most Sustainable Cocktail