Levelling up… Dinner at The Design Museum
Another first for us this month: a three-course dinner served for 200 guests of a certain, very famous Austrian jeweller against the stunning backdrop of the Design Museum.
It might not sound particularly challenging, until we tell you that it happened over two floors (levels four and five) and eight long tables divided by a huge atrium!
And when complemented with amazing flower arrangements from Lavender Green, it all looked nearly as good as it tasted!
On the menu:
Starter
Cornish crab, pickled apples, elderflower jelly, marsh samphire, brown butter crumpet, sea herbs
Heritage carrot tartare, wild garlic emulsion, carrot and orange gel, buddha’s hand, carrot tops, gluten free croutons (VG)
Main
Rare roast sirloin of beef, potato and caramelised onion rosti, spring cabbage roll, salsa verde, bbq emperor carrot, jus
Wild nettle risotto, shaved vegan parmesan, miso roast tenderstem, fresh peas, lemon thyme pangrattato (VG)
Dessert
“The Swan” milk chocolate mousse, rhubarb jam, raspberry liquor, white chocolate wings, pate du fruit diamonds
“The Swan” raspberry chocolate mousse, vegan chocolate gluten free sponge, rhubarb jam, vegan white chocolate wings (VG)
“This was an amazing brief from our client and our team nailed it on the night, (at the same time all thrashing their daily steps targets as they ran between floors to serve guests)”
Everything about this event really was right on so many levels!”
Jimmy Garcia
Founder of Jimmy Garcia Catering
