C H E F ' S T A B L E.

Service Description

THE KITCHEN RANGE COOKERY SCHOOL FRIDAY 21ST MARCH Come and join us in our bespoke chef's table experience in West Wickham. This is not a participation class but instead immersive dining with a seasonal tasting menu created by our resident chef. Please enquire for group bookings for a tailored menu to accommodate you. Outline - Join us for an exclusive dining experience in our hidden kitchen. This unique experience blends visual cooking and skills with a tasting menu curated by our resident chef. The evening will consist of 6 courses along with a welcome drink. Relax, observe, laugh and dine. Due to the nature of the event, we are unable to cater for vegetarians on this date. You do not need to bring any equipment to the evening, just a healthy appetite and an open mind. - We run a BYOB policy so bring your favourite tipple, we do not charge a corkage fee - M A R C H M E N U - Asian beef tartare. Pickled ginger. Dijon Prawn chowder. Chorizo crumb Salt baked celeriac. Dates. Truffle. Cream cheese. Apple Spiced monkfish. Daal. Fermented carrots. Coconut and lemongrass Pork belly. Black pudding. Celeriac puree. Apple compote Chocolate. Passion fruit Petit fours Below are two previous sample menus. M E N U O N E Chicken Crackling. Cajun Breast. Torched Corn Bream Ceviche. Pressed Taco. Avocado. Mango. Chilli Charred Hispi. Miso. Sesame. Passion Berry Crumb Quail Kiev. Herbage Mayo. Potato. Harissa Courgette Pan Fried Hake. Caviar .Sea Herbs. Crisped Potato terrine. Dill Oil Buttermilk. Pana Cotta. Blackberries. Ginger Peanut Butter Fudge. Coffee ---------- M E N U T W O Mushroom. Black garlic. Aged parmesan Jerusalem artichoke veloute. Gruyere. Rosemary Beetroot carpaccio. Pickled walnut gel. Crispy Onion Pan fried bass. Cauliflower. Golden raisins. Curry Tandoori lamb breast. Chilli jam. Pomegranate. Coriander Apple terrine. Cinnamon ice cream Chestnut granola Petit four We ask our attendees to please be respectful to our neighbours on arriving and departing the school.