amuse bouche: autumn malt biscuits in the middle is sanjor cheese
casserole and the top is the gel which is tabasco so a little bit spicy
which time is our right selection which is the same
a few different kinds the darker on the side is our right sourdough so together
we packet potato and pineapple seeds bread with some salted irish butter
Sommelier’s selection: hello how are you so we have a beautiful one from austria centric notes fresh it's gonna
give you a beautiful starting point balance with the food and it's gonna be a beautiful experience
according to go to the next level that you're gonna have a bit more
citric aromas a bit more strengths during the wine we get on the red
beautiful weather changing the soil and there are warm days all night
so here we have the honeymoon melon course
with the copper cobbling coppa some crispy bread
chili puree and to finish off we have some frozen tomatoes
madam for you we have
the potato top with the baked potato mousse course comfy lemon
pollen on the side a little bit of sweetness with the honeycomb
and honey to finish some minced buttermilk sauce
and i'm going to finish with Australian truffles
Sommelier’s selection: Pierre Marie & Marie Luneau - PM & M
I want to bring you the perfect balance with the acidity and year at the same time the
muscadine is going to give you a bit of extra lime just a bit of more stone proof and it's
going to give you much more minerality before we go to the next part that's gonna be a natural
way to grow the wine in this way we are gonna calibrate your palette give you the
freshness that we want and provide the best experience in the market for today
the next course we have the scallop from Orkey island with some cornbread on the side sea with
the carcilla lemon gel and the finished black peppercorn and the lobster sauce
Sommelier’s french wine from Alsace region bemidji earth
the french estates and they work with a japanese winemaker it's for that you
can find a japan label so pinot gris it's the grapes it's elaborate by maceration
it's a rose vinification and we find strawberries raspberries red fruit flowers note and freshness
we have a double smoked embrace pork belly course
with some roasted peach and rich puree
a butter milk and grape must and finish a little puff pork
Sommeliers selection here you have a beautiful spanish wine to make a perfect match with your main course
this is a priorities coming from catalunya and is a 100 tempranillo grape you see an english name
on the top as a label because you're following the legacy of an english winery that used to be
from 1962 about the information of the wine we have a full body full of plums full of licorice
notes it's going to give you an amazing structure and it's going to give you a never ending finish
that is going to calibrate your palette and give you the perfect match with your lamp
the galloway beef course with some roasted cauliflower coated
with the extra crumb
and runner beans to finish off we have the beef sauce
Herdwick lamb bestend course
with homemade ricotta pick rose courgette came
to finish is the lamb juice please enjoy
Fig leaf and Granny Smith apple course
to conclude the dish we also add dices of granny smith apple
on the side apple juice with a little bit of pink oil hope you enjoyed
Sommelier’s selection here we have our last approach with our amazing dessert is the sweet wine the zed wine nothing
similar that you have seen before because it's gonna give you a bit of freshness it's full of
honey it's full of some jammy notes it's like you're gonna have a strawberry jump
at the same time the plums is gonna give you all the flavor that you may want
so it gives you the full balance and points out exactly what we want about the dessert
something to mention about this is that it's a very very very beautiful
that it can create and it can give you an amazing aftertaste to clear your palettes so much enjoy
so what we got we got the elderflower and vanilla mousse course with the raspberry meringue gin
gel on fresh raspberries and then we finish with the lovely elderflower and raspberry
frozen with liquid nitrogen there you go beautiful
Petit fours we have the orange palmy with the coffee caramel
Fine dining at Marcus Michelin 1star, Tasting menu and Wine Paring
High-end French-style dishes set in 5 star The Berkeley Hotel London