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The UK Menu Game (2008-)

CalumC

By CalumC
in United Kingdom & Ireland: Dining

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ravelda

ravelda

Posted
Posted

Pied a Terre? I seem to remember that they use the old bouillabaisse with a sea bass dish I had there a couple of years ago. Hmm, then again so did Tom Aikens, hmmm, no, I will stick with Pied..

If a man makes a statement and a woman is not around to witness it, is he still wrong?

RDB

RDB

Posted
Posted
Pied a Terre?  I seem to remember that they use the old bouillabaisse with a sea bass dish I had there a couple of years ago.  Hmm, then again so did Tom Aikens, hmmm, no, I will stick with Pied..

Sorry not Pied a Terre or Tom Aikens.

naebody

naebody

Posted
Posted
Veal sweetbreads with smoked bacon.

Pan Fried John Dory with bouillabaisse sauce

White chocolate and lemon cheesecake.

This is a wild guess, but is that pre-celeb Ramsay? Aubergine perhaps?

augustine

augustine

Posted
Posted
Veal sweetbreads with smoked bacon.

Pan Fried John Dory with bouillabaisse sauce

White chocolate and lemon cheesecake.

It looks so Ramsay but what about The Orient Express as a through away guess.

RDB

RDB

Posted
Posted
Veal sweetbreads with smoked bacon.

Pan Fried John Dory with bouillabaisse sauce

White chocolate and lemon cheesecake.

It looks so Ramsay but what about The Orient Express as a through away guess.

Sorry not the Orient express.

nikkib

nikkib

Posted
Posted

I had john dory with bouillabaise at Le gavroche but can't see them doing a cheesecake....

"Experience is something you gain just after you needed it" ....A Wise man

RDB

RDB

Posted
Posted
I had john dory with bouillabaise at Le gavroche but can't see them doing a cheesecake....

Nikki closest so far in that the head chef of this place is ex-Le Gavroche. Maybe that has given it away??? :smile:

Scottf

Scottf

Posted
Posted

Gnocchi de Pommes de Terre Souffle, Raviole de Truffe, Homard et son Jus

Sole aux Aromates, Jus a l'Eucalyptus

Cappuccino de Carotte et Cardamome

IanT

IanT

Posted
Posted
Gnocchi de Pommes de Terre Souffle, Raviole de Truffe, Homard et son Jus

Sole aux Aromates, Jus a l'Eucalyptus

Cappuccino de Carotte et Cardamome

L'Arnsbourg? That Sole dish rings a bell and I remember you, Steve and Big Tone eating there a few years ago...

Scottf

Scottf

Posted
Posted
Gnocchi de Pommes de Terre Souffle, Raviole de Truffe, Homard et son Jus

Sole aux Aromates, Jus a l'Eucalyptus

Cappuccino de Carotte et Cardamome

L'Arnsbourg? That Sole dish rings a bell and I remember you, Steve and Big Tone eating there a few years ago...

I expected Gary to get it. Over to you :smile:

IanT

IanT

Posted
Posted

Tartare of king prawns with caviar, soy and mirin dressing

Lobster slow cooked in chicken juices, sauteed seasonal mushrooms with tarragon

Fig cream gaufrettes, lemon olive oil ice cream

augustine

augustine

Posted
Posted
Tartare of king prawns with caviar, soy and mirin dressing

Lobster slow cooked in chicken juices, sauteed seasonal mushrooms with tarragon

Fig cream gaufrettes, lemon olive oil ice cream

Jardin des Sens?

IanT

IanT

Posted
Posted
Tartare of king prawns with caviar, soy and mirin dressing

Lobster slow cooked in chicken juices, sauteed seasonal mushrooms with tarragon

Fig cream gaufrettes, lemon olive oil ice cream

Jardin des Sens?

Nope. Wrong country.

augustine

augustine

Posted
Posted
Tartare of king prawns with caviar, soy and mirin dressing

Lobster slow cooked in chicken juices, sauteed seasonal mushrooms with tarragon

Fig cream gaufrettes, lemon olive oil ice cream

Jardin des Sens?

Nope. Wrong country.

Greg Doyle at The Pier Sydney

IanT

IanT

Posted
Posted
Tartare of king prawns with caviar, soy and mirin dressing

Lobster slow cooked in chicken juices, sauteed seasonal mushrooms with tarragon

Fig cream gaufrettes, lemon olive oil ice cream

Jardin des Sens?

Nope. Wrong country.

Greg Doyle at The Pier Sydney

Very impressive! It was from a dinner there in December 07. I thought that one would last a while...

augustine

augustine

Posted
Posted

Thank you.

My clue for this is that he is a british born chef but now working successfully elsewhere.

Bon bon of smoked haddock with cream chesse

Rabbit and Octopus, fennel and hollandaise. Marcona almond and golden sultana. Spanish chervil.

Pineapple poached in liqourice, coconut sorbet and passion fruit.

Off with ya and best of luck.

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