AVEQIA London Autumn Menu 2017
BBQ North Sea Herring, Pickled Beetroot, Beetroot Shavings, Skordalia, Horseradish dust and leaves
A visually stunning plate of varied colours, flavours and textures. Herring is at its best in the autumn months and our North Sea fish is cured and then blow-torched, the sharp and sweet flavours of beetroot complement the smoky fish and the whipped potato and olive oil Skordalia provides a smooth counterpoint to the ice-cold horseradish sorbet.
Truffled field mushroom arancini, parsley dip, mushroom fricassee, Caerphilly foam and Porcini popcorn
Mushrooms are the essence of autumn, earthy and satisfying and served three different ways. In this stunning dish of contrasts, we’ll make risotto, shape and pané the arancini, make mayonnaise and parsley purée, and learn how to make foam using a siphon, as well as the fun of popping corn.
Honey-glazed duck breast, braised shallot, smoked celeriac purée, celeriac crisp, cherry jus, caramelized apple and Savoy cabbage
Duck is a richly satisfying meat that needs special treatment. This highly technical dish teaches many skills from smoking and pan-frying to balancing flavours and creating a beautifully plated dish of contrasting elements that will impress your fellow guests.
Lemon posset, lavender shortbread, blackberry gel, blackberry ricotta ice-cream, blackberries, honeycomb and borage flower
A quintessentially English dessert that celebrates the hedgerow bounty so prevalent in autumn. A tart lemon posset that melts on the tongue, with a counterpoint of sweet blackberries, honeycomb crunch and fragrant lavender shortbread, this dish showcases technical pastry skills and is pretty as a picture.