Heirloom Tomato Burrata
Anybody can reinvent themselves in London’s creative fires, and this Mediterranean classic has emerged from a culinary renaissance in the grand gallery of our kitchens.
The vibrant brushstrokes of garden fresh heirloom tomatoes are looped over by jazzy notes of basil oil. Rich hues of deeply creamy Italian burrata embrace the sharp tomato consommé foam. An upward flick of smoked raspberry sorbet is the artist’s final flourish. The aromatic Mona Lisa smile. A palette of salt, sweet, smoke, acid and earth creates a canvas, of perfect elemental balance.
Ika Mata Ceviche
There’s a warm Pacific breeze that finds its way to The London Project’s shores. And with it comes the mariners’ harvest, fresh Hamachi, enriched with island spices.
We say mariners, it’s actually our world class executive chefs, who rode that breeze all the way from New Zealand. Ika mata is a raw yellowtail salad, delicately flavoured with coconut milk, a sweet brace of lime juice, scattered diced red onion, tomato, cucumber, chilli and chives. It comes with fried tortilla morsels for dipping, scooping or shoveling depending on your propensity for restraint. And of course because it’s fish ‘cooked’ with citrus juice, it’s tempting to draw comparison with a South American ceviche, or Italian crudo and that’s fine. But our ika mata has its own refined character. It is proudly Polynesian, rumbling with seismic flavours - fiery chili, creamy coconut, the subtle glow of fresh Hamachi. It’s essential sampling for seafood aficionados.
Pulled Beef Soft Shell Tacos
Good food is most powerful when it is evocative of time or space. When senses pierce the present and sit you back at some forgotten table, with vivid recall of pleasures past. A nostalgia trip that is even more profound when the destination is unexpected.
With this dish we are presented with a familiar-seeming soft shell tortilla, but one formed from delicately fermented potato. The heart of the platter comes care of three-hour veal stock braised beef cheek, with a garnish of authentic sauerkraut, black garlic mayonnaise and flagrant shavings of red Leicester. It arrives to the eyes with an impressive Latin American swagger, but a single moment on the palate reveals an emotional connection to a glorious other life as a provincial French stew. It is romance, it is joy, it is London up top and bourguignon at the back.
Wild Mushroom and Truffle Gnocchi
You can observe ‘The Butterfly Effect’ at work in many areas of The London Project’s identity. The idea that a simple change in one area, can result in a
Queenie’s Chocoate Torte
This luxurious dessert is a veritable royal wedding. A marriage of two great houses, of chocolate torte and Queenie’s signature coffee infused ice cream. The torte bears a triple coat of chocolate, a soft and graceful sponge, a mousse of pure hedonistic fancy and a decadent velvet glaze. It’s a celebration – so, humility be damned… Confetti of caramelised hazelnuts and fresh raspberries is showered upon the plate. It’s our fairy tale ending, our gift to the world.
Champagne Fish and Chips
When you’re dealing with a British icon like fish and chips, you have to tread cautiously. There are culinary pitfalls to avoid, one could be accused of making too much of a radical departure, of insincere flattery or embracing cliché. The London Project’s plate of fish and chips has managed to mind these particular gaps and add a little Dubai gastro-pixie dust into the preparation.
Haddock was the fish elected as London ambassador. A classily tender and flaky fish, with a distinct flavour profile. It is a connoisseur’s choice, with a British accent. Creating the perfect batter was the more urgent alchemy. The consistency is light, so that it respects the haddock, it lifts the experience, without overwhelming it. The exact recipe and process for creating the London Project batter is kept in the Tower of London along with the Crown Jewells and Banksy’s true identity, but we can reveal that it involves nitrogen oxide and aerated Champagne.
A pea puree replaces mushy peas to ensure the cockney credentials are satisfied, and a sauce gribiche is provided as cap doff to the traditional condiment of choice, tartar sauce. As any Londoner will tell you, chips (not fries) are a deal breaker. Ours are a fat cut crispy homage to the paper-wrapped Friday supper from the best kind of British chippie. It’s a taste of home, and it’s a taste of a home away from home.