Pink Yorkshire lamb served with maitake mushroom, artichoke, wild mushroom purée & fermented black garlic purée. Loved the combination of mushroom & lamb.
Well-cooked Cornish Seabass served with butter beans, koji miso & saffron mussel sauce, topped with caviar. An interesting combination of elements that would not work on its own but delicious all together.
Finishing off with a light & refreshing citrus dessert of Grapefruit, Kamquat, green mandarin, citrus ice cream & meringue.
And a lovely surprise dessert of decadent Chocolate Tart & mandarin ice cream for the occasion. The crunch of candied walnut was a wonderful addition to the tart 😋
To sum it up, a fantastic French cuisine with Persian influence that uses unusual combination of elements which married well in every dish. Highly recommend the @thedrunkenbutler
to experience chef @syumahashemi
’s reinvention of home-cook Persian recipes in a modern French cuisine.