So here we have the dishes sampled and the excellent restaurants that provided them:
Trio of Dim Sum - Venison Puff, Mushroom Dumpling & Scallop Shui Mai from Yauatcha
British Wagyu Beef Dripping on Toast with Kent Tomatoes from Plum & Spilt Milk
Mac and Cheese Crisps from Avenue
Crispy Pig Cheeks with Piccalilli & Mustard Frills from Barbecoa
Pan Fried Scallops with Chilli, Parsley, Capers & Lentils from Theo Randall at The InterContinental
Soy Glazed Short Rib Steamed Bun with Apple & Jalapeno Salad from Spice Market
*************TRUFFLE SECTION*****************
Such a generous helping of thin and tasty pasta with extremely fresh, green summer vegetables and shavings of our favourite ingredient on top. It was filling but in the best way!
A smaller pasta helping but lovely filling and better truffle flavour as was sprinkled on top. We felt the mascarpone element wasn't needed as the creamy taste detracted from the other flavours i.e. it diluted the truffle taste!
Again this dish has graced the Taste scene previously and it was as sumptuous and rich as ever. You can't really make the presentation of a risotto great but this was one of our top dishes of the day (despite looking like porridge & honey). A truffle hug in a bowl.
Having dined at Club Gascon and known the fun they have with great ingredients (frog leg tempura anyone?), this soft boiled duck egg was seasoned and then had fresh truffle grated on whilst perched in an edible nest. When you broke the yolk, it then oozed into the nest, taking the truffle with it and so each mouthful had all the wonderful flavours. Every day we're truffling.
A sneaky little extra from the girls at Avenue was a nice sweet addition to the savoury dishes we'd been partaking in all day. The sponge could have been slightly softer as was quite dry in places but the mint cream was delicious. If more of this had been inbetween the sponge then would have been a big winner.
We had to try the winner of the dessert category but unfortunately wasn't overwhelmed with it. The parfait was lovely but the caramel needed more salt to truly be salted caramel. Also we both felt the jam wasn't needed but who are we to judge!
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