Chef Fergus Blair is on a mission to carpet bomb your palettes with a world of bold flavours and innovative ingredient combinations, through a series of 9-courses of audacious 'modern global fusion' cuisine, fine dining style - in one of London's most unique venues - a classic English church near Notting Hill.
What to expect:
• You'll be greeted at the grand entrance of the church with a home-brewed kombucha based cocktail and canapés • Take a pew for an innovative 9-course fine-dining style taster menu (see below) - colourful, vibrant food with bold flavour combinations • Meet host Fergus, who will explain the inspiration behind each creative and colourful dish • Vegetarian options available • Guests can BYOB • Min 2 guests per booking + guests will be seated at separate tables, with a maximum of six guests per table
**Dates: Thursdays & Saturdays throughout July**
See the menu
Mystery Canapés + Arrival Cocktail
Tuna Tatake with Blood Orange Sustainably caught Mediterranean bluefin tuna cured in a blood orange ponzu, served with a shiso and pistachio pesto, blood orange, sesame crackers and truffle mayo
V/king oyster mushroom
Roasted Pepper and Strawberry Gazpacho Refreshing gazpacho with a crostini of pickled pear, whipped goats cheese and chorizo jam and a splash of salsa verde
Kimchi Arancini with Bacon + Date Jam Kimchi arancini rice balls served with bacon, tamarind a date jam, parmesan crisp and toasted sesame mayo
V/ date jam
Deconstructed Squid Taco with Mango Fried baby squid served with fresh mango, a rocket and wasabi raita, rocket, crispy julienne taco and a strawberry sriracha
Smoked Rabbit and Burnt Pineapple Taco Smoked belgian rabbit served with burnt pineapple, shiso, pomegranate and blueberry powder
Duck and Potato trio in Massaman Curry Duck trio: duck breast, confit duck and smokey duck bacon Potato trio: potato pave, fried purple potato and sweet potato pakora Served with a rich and complex massaman curry sauce, garnished with toasted peanut, pickled ginger, spring onion, sesame crackers and finished with a kaffir lime and lemongrass oil.
Blueberry and Black Garlic Sherbet
White Chocolate and Gorgonzola Cheesecake With strawberry sorbet, bacon syrup, pear and jalapeno mousse, strawberry and pink peppercorn chocolate bark