AVEQIA London presents the summer menu for 2016

Summer menu 2016

We are pleased to present our Summer Menu!

AVEQIA London, Head Chef Eric Allouard and his team herald the arrival of summer with a sublime collection of dishes bursting with the flavours and colours of a perfect long sunny day in our summer menu. We wish you a very warm welcome to AVEQIA and invite you to join us in our celebration of summer.

Heritage tomato salad with smoked burrata, balsamic vinegar pearls, basil sorbet, rocket pesto and gazpacho

Heritage tomatoes with Gazpacho and Smoked Burrata

We start with the finest heritage tomatoes which you will marinate and blend into a piquant gazpacho, after this you will experience a touch of molecular technique, creating balsamic caviar pearls, make a silky smooth basil sorbet and combine this with home smoked Burrata.

Confit salmon, octopus salsa, sweetcorn fritter, cucumber & fennel jelly with chilli yogurt cream

Confit Scottish salmon in heady aromatic herb oil. Delicious charred octopus, delicately smoky salsa with lemon and coriander. Topped with a sweet corn and herb fritter.

Next we turn to the clear West Scottish seas where we collect the main ingredient for our next dish. Here you will learn how to perfectly confit a tranche of salmon in a heady aromatic herb oil. You will then take delicious charred octopus and produce a delicately smoky salsa with lemon and coriander. The taste of late summer is then captured in a sweet corn and herb fritter.

Roasted rump of lamb with smoked aubergine caviar, glazed artichoke, grilled baby zucchini & black olive lamb jus

Kent lamb roasted with thyme and garlic, delicious black olive and anchovy jus. Smoky aubergine caviar, artichoke- and coriander purée, crisp and light potato- and parsley rosti

The main course uses lamb from the lush fields of Kent roasted with thyme and garlic, paired with a delicious black olive and anchovy jus. You will learn how to make wonderfully smoky aubergine caviar, create an artichoke- and coriander purée and make a beautifully crisp and light potato- and parsley rosti.

Reconstructed summer berry crumble with ginger curd, cinnamon short bread, raspberry gel and lemon verbena & ginger sorbet

Summer berries with ginger curd and liquorice tuille. Topped with a ginger and lemon verbena sorbet and golden crisp cinnamon crumble.

For our sumptuous dessert, hedgerow berries are used to create a crimson, sweet coulis and we take strawberries and turn them into a smooth gel. A ginger curd and liquorice tuille are created to balance the sweetness., as well as a ginger and lemon verbena sorbet. For texture you will add a golden crisp cinnamon crumble to adorn the dish.