Fine dining at Core by Clare Smyth - outside of the restaurant
3 stars Michelin #1Restaurant in London
Chef: Clare Smyth
Speyside Glenlivet Still water
Core Season Tasting menu
Amuse Bouche smoked eel jelly, chicken wing and foie gras
smoked eel jelly in moscow vinegar and toasted seaweed
you will find also the crispy smoked chicken wings filled with mushroom and glazed with
some beer and honey foie gras
and we will finish by the tomato & basic gourje thank you very much
Jukes 5 white (lemon, pear, green apple, cucumber, gooseberry and grapefruit)
wine drink & jukes 6 - red wine (Blackberry, blackcurrant, raspberry, strawberry and plum)
Sourdough bread which we bake every morning downstairs
in our bakery and the virgin butter would come from
Scottish langoustine made with wasabi pea, rose geranium and almond
thanks
and this is you almond mushroom tart we used to see
buckwheat first and the mushroom thank you
Cornish sea bass made with cockles, clams, coastal herbs and lovage
the cheese and onion the honey cookie red wine lay with the five years of cheddar
pickled onion crunch cheese and onion broth and the onion marmalade bread pastry scene pasties
then we moved to the lamb and mutton using
the whole life cycle of the sheep here we have
and then you have the mutton loin marinated black cardamom and you
finish with the baby gem where you'll find a food pod inside
‘The other carrot’
on the side you've got some fresh garlic
‘Core-teser’ chocolate, malt, hazelnut
ice cream and the sugar crisp on top that's going to melt them
Petit fours signature wine gums (Sauternes and Banyuls) and chocolate tarts
our selection of wine gums we got them in
from that from banyuls fortified wine (Sauternes and Banyuls)
and the warm chocolate and clementine tart
Special dessert for your birthday.
Core Season which sees more contemporary construction with a luxurious edge.
Core is a wonderful restaurant.