Dinner x 175 | Cutty Sark | 17.06.2016
We were approached to create a dinner with a difference at the Cutty Sark for a summer event.
Our client wanted to strike the right balance, presenting an elegant dinner to a young and banterous crowd.
Our brief was to keep it seasonal, draw on the heritage of the tea clipper and present dishes that guests wouldn’t expect. Our menu design started with a homage to the simple nautical grub you might have found in a foil parcel with pea and dried ham! Of course our plate was bursting with freshness and a multitude of colours a world away from its dehydrated ancestor. Main course followed suit with a sailor’s pasty. Gone was the dried pastry corners and the overcooked kernels of corn. Instead our plates bore witness to grass-fed beef served two ways and boozed with rum blackened corn.
Of course no culinary journey set within Cutty Sark would be right without guests finishing with a cup of tea. Our Earl Grey leaves however were brewed and set in Cambridge cream and completed with pistachio shortbread soldiers.
Yo ho, yo ho! A sailor’s feast was crafted!
Peas & dried ham, minted pea mousse with ham hock, a minted pea scatter & pancetta powder
Sailor’s pasty, loin of beef & slow-cooked shin of beef with chargrilled corn purée, salty caper & blackened ‘drunk’ corn with a pressed sweet potato cake & kale
Earl Grey tea cups with pistachio shortbread