Insatiably curious and entirely self-taught, Heston Blumenthal has become famous for his unique,
ground-breaking approach to the dining experience.
At Dinner chefs have created a contemporary menu inspired by the tastes and flavours of British history.
Menu
thank you very much for coming in we do have the best of the Season
the very iconic of course to begin with the Mandarin that it seems like a mandarin but
actually to take any of the benefit the hay smoked trout a very Heston classic
Treats we have 3 difference card for you it Orem of Heston’s idea so it allows you to choose the style of service that you would like
today so we have the Maverick that is more focused on history so you would have
a historical explanation of the dishes and then we have the guide that is more focused instead on
the kitchen and culinary aspects so you will have cooking techniques products more information about
that and then you have as well the adventure that is r the card to choose if you would like
to have an intimate lunch so you will focus more on your experience your own company and we will
be very discreet and here I have a kind reminder for you just in case you won't forget so what did
you pick your card please just place it over the card holder
so Newport Family it's basically a little bit more famous in this or a Portugal they're
doing their living producers for fortified wines and it's a collaboration that they started in a
whole street so here we have something really interesting it's a variety that gives a lot of
when you developed a little museum characters and a lot of fruits red fruits this you'll find
this Sunbury red fruits some raspberries and a lot of peppery notes that are doing these extra
layers of labor for your major so very light very elegant extremely fine-grained Chinese velvety
silky a lot of acidity which basically it's very important to cleanse your pilot from for
the intense flavors they will find uh on your menu and help you with your next bite give it a little
bit of time even if it's quite young it needs a little bit aeration it will develop it will open
up it will get a little bit more kind of meaty Aromas this kind of leathery nuts as well
Meat fruit (Heston Blumenthal signature dish)
Meat Fruit a chicken liver parfait like a mandarin orange shape with grilled bread
the gorgeous paint smoked trout course at the top for your madam
baby cabbage already having a bite do not hesitate to take some sauce from
the Judgment rallies that is laid at the bottom and pickled lemon fruit gel thank you so much
Caviar Supplement $16 (£15)
Lobster & Cucumber Soup course
rocks of fire and zaconia otherwise very well known as a sea herbs because when you're having
a bite from that actually you can feel the pop from a sea minerals and sea water what
is called as a soup is actually and a very nice sauce that is made from the pill of the
Cucumber Sergeant vinegar and the seaweed gelatin that is called gelanev so it has
the texture of the soup but actually it's called when the lobster is gonna come warm
thank you very much we can call it as well as a middle course I would like to ask you
please do you have a deep spoon so you can combine line all the layers together and of
course everything that you can see it's edible it's almost like a painting Vine
thank you
Powdered Duck Brest course
Ty and fruity character combine these days
at the top we do have a beautiful barbecued fennel and on the side is actually the dark with
the bank of bread crumbs and Five Spices like staranese ginger clove and Sichuan pepper thank
you very much from the main protein you can go all around to discover some more new flavors because
the sauce is pretty intense I left it on the side so you can use it as far as you would like
Truffle Supplement $16 (£15)
Roast Peach Course and Tipsy Cake Course
so this one one of the favorite things of Victorian Center because if
they have any refrigerations the one that had really hard breads or biscuits or cakes they
were dipping inside the alcohol to make it softer so Hester wanted to keep to do this
thing as well to make the brioche with a lot of alcohol inside and on the other
this the wrong speech is the last minute to turn it it will be right so it was the
last dessert that has been served before they died on the Titanic so you have a roast Peach
with yogurt cream on the side and white peach sorbet on the side as well thank you very much
Tipsy cake is a signature dessert in Heston restaurant
Spit roast pineapple is the fabulous dessert, we like it
Earl Tea and Americao coffee
Extra course Nitrogen ice cream
so here we have the ice controlling so on this
pot I have the liquid nitrogen and here I have the vanilla custard cream I have the
Philippe three cones there that I'm gonna put a little bit of raspberry compost inside on
the underneath and here I have three different topics to put in the end of the ice cream you
choose what you want we have apple and popping candy we have Moringa raspberry and yogurt and
hazelnut with chocolate so what I'm gonna do I'm gonna start to put inside the vanilla cream
then I'm gonna start to add nature so I would like you to guess how
how many degrees do you think the pieces is
so the liquid nitrogen is minus 196 degrees
and it's getting inspired correlated this is more solid advice she was the ice Lady of England
and now we need to check if it's ready as you can see the texture has been
already started to be frozen but it's not ready so we need to add a little bit more
would you like to choose one of your toppings okay raspberry meringue yogurt and for you
sir it has a lot of chalk so you can see here as well the texture like Mr Frozen
and for you sir hazelnut with chocolate
I hope you enjoyed thank you