Twentieth Anniversary meal
Jul. 18th, 2015 03:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lathanyFor our 20th anniversary meal, we went to Five Fields in London. They had a tasting menu for £80 or £140 with wine parings. We went for the latter and also, when they were other wine options had one of the supplements and one not.
As well as the menu courses, we received pre-courses. We also drank still and sparkling water (which they charged for separately - I think it was three bottles at £4.50 each).
Serving -3: Olives
We were given some green olives. As they had stones, I only tried one (I have problems with olive stones). They were good and![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
bateleur really liked them.
The server asked if we wanted an aperitif to begin (suggesting fizz or G&T). Having seen the extensive wine parings, we said no (this turned out to be an excellent call, as it was we were very drunk by the end).
Serving -2: Hors d'oeuvres
These were two little stacks of food, about the diameter of a two-pence piece. Lovely, but I don't remember very much more.
Serving -1: Soup
These were little cups of cold pea soup with some goats cheese in it. I'm a huge fan of cold pea soup (having had it at Trinity last year) and was impressed.
Serving 0: Bread
There was a choice of four types of fresh bread - all wonderful. Sadly, I can't remember any more about them apart from them being served with melting salted butter.
Serving 1: Lobster
Wine: Assyrtiko Barrel Aged, Estate Argyros, Santorini, Greece, 2014
The lobster was served with tomato and watermelon. It was the first time I had eaten lobster and I quite liked it. I was less convinced by the tomato and watermelon though. The wine was a good, dry white. This was the point at which we started to realise thatbateleur got poured larger glasses than me (we're not sure whether it was the result of prejudice or past experience). Not a problem - we swapped around depending on who liked it the most.
Serving 2: Foie Gras
Wine: Reisling, Kanta by Eigon Muller, Adelaide Hills, Australia 2009
The Foie Gras was served with cucumber, strawberry and yuzu (I gather this is a citris fruit). (In answer to questions, no, I wasn't sufficiently familiar with Foie Gras to know whether to ask if it was gavage-based production.) This was the first time I'd had Foie Gras and it was really, really lovely. The wine was pleasant and matched.
Serving 3: Orkney Scallop
Wine: Sake Ikekame, Red Turtle, Junmai Daiginjo
The scallop was served with smoked bacon and also coconut and tamarind. The bacon arrived at our table as this large glass jar full of smoke. It was very impressive. Again, a lovely course. I didn't think much of the sake on its own - but it went amazingly well with the course. Probably the best pairing in that respect.
Serving 4: Chicken
Wine: Chateau Marsyas, Bekaa Valley, Lebanon 2011 or Chardonnay, Chateau Montelena, Napa Valley, California, USA 2011 (£18 Supplement)
The chicken was served with apricot, girolles and yeast. I enjoyed this. I really liked the cheaper wine - probably my favourite white as it was sharp and fruity. However, the Chardonnay was clearly very expensive andbateleur's comment was "I now see what other chardonnays are trying to taste like". It was an excellent chardonnay. Also, the expensive wine was brought in a separate glass (rather than being poured at the table) and the (female) server who brought it gave it to me rather than bateleur.
Serving 5: Cured Turbot
Wine: St Laurent, Alte Reben, Pittnauer, Burgenland, Austria, 2010
This was served with kombu, ginger and shiitake. I think it was my favourite fish course. The wine was the first red and was quite light. It was fine, but I prefer richer reds.
Serving 6: Truffle
Wine: A top-up of the previous one
This was apparently served with egg and potato. Presentationally, it seemed to be truffle flakes upon a fried egg. Maybe the potato was mixed into the egg white. The truffle was fantastic - very tasty - and I now see why people rave about them.
Serving 7: Herdwick Mutton
Wine: Two Blondes, Andrew Will, Yakima Valley, AVA, Washington, USA 2011 or Chateau Lynch Bage, 5eme Grand Cru Classe, Pauillac, Bordeaux, France 1998 (£32 Supplement)
This was served with turnip, caper and parsley. Needless to say it was extremely tasty, tender meat. The red wine was disappointing. I preferred the cheap to the expensive and neither of us were that taken with the latter. Admittedly we had both drunk enough by this stage that this may have been a factor, but hey.
I think it was at this point that we were offered a cheese course. We were sufficiently stuffed that we decided against (and still courses to go...).
Serving 8: Pre-Dessert
Wine: None
I think that there were little balls of a palate-cleanser. They did say what and I can't remember now.
Serving 9: Muscat Grape & Hazelnut
Wine: Ratafia Champenois, Androphore, Domaine Sanger, France NV
Served with chocolate and yoghurt. My memory is hazy now, but this was fairly light and tasty. The wine was a decent dessert wine.
Following all this, I had coffee (separately charged for). This arrived with some truffles for both of us. We then paid the bill and were sent away with a small box containing little sweets made/shaped into towers.
Overall, very impressive. The bill was just shy of £400 (including all food, drinks and service). We concluded that it was a good restaurant, but not twice as good as our beloved Trinity (which costs half of that) so we would probably stick with the latter in future. However, still highly recommended. Particularly if you want to try truffle or lobster.
As well as the menu courses, we received pre-courses. We also drank still and sparkling water (which they charged for separately - I think it was three bottles at £4.50 each).
Serving -3: Olives
We were given some green olives. As they had stones, I only tried one (I have problems with olive stones). They were good and
bateleur really liked them.The server asked if we wanted an aperitif to begin (suggesting fizz or G&T). Having seen the extensive wine parings, we said no (this turned out to be an excellent call, as it was we were very drunk by the end).
Serving -2: Hors d'oeuvres
These were two little stacks of food, about the diameter of a two-pence piece. Lovely, but I don't remember very much more.
Serving -1: Soup
These were little cups of cold pea soup with some goats cheese in it. I'm a huge fan of cold pea soup (having had it at Trinity last year) and was impressed.
Serving 0: Bread
There was a choice of four types of fresh bread - all wonderful. Sadly, I can't remember any more about them apart from them being served with melting salted butter.
Serving 1: Lobster
Wine: Assyrtiko Barrel Aged, Estate Argyros, Santorini, Greece, 2014
The lobster was served with tomato and watermelon. It was the first time I had eaten lobster and I quite liked it. I was less convinced by the tomato and watermelon though. The wine was a good, dry white. This was the point at which we started to realise that
bateleur got poured larger glasses than me (we're not sure whether it was the result of prejudice or past experience). Not a problem - we swapped around depending on who liked it the most.Serving 2: Foie Gras
Wine: Reisling, Kanta by Eigon Muller, Adelaide Hills, Australia 2009
The Foie Gras was served with cucumber, strawberry and yuzu (I gather this is a citris fruit). (In answer to questions, no, I wasn't sufficiently familiar with Foie Gras to know whether to ask if it was gavage-based production.) This was the first time I'd had Foie Gras and it was really, really lovely. The wine was pleasant and matched.
Serving 3: Orkney Scallop
Wine: Sake Ikekame, Red Turtle, Junmai Daiginjo
The scallop was served with smoked bacon and also coconut and tamarind. The bacon arrived at our table as this large glass jar full of smoke. It was very impressive. Again, a lovely course. I didn't think much of the sake on its own - but it went amazingly well with the course. Probably the best pairing in that respect.
Serving 4: Chicken
Wine: Chateau Marsyas, Bekaa Valley, Lebanon 2011 or Chardonnay, Chateau Montelena, Napa Valley, California, USA 2011 (£18 Supplement)
The chicken was served with apricot, girolles and yeast. I enjoyed this. I really liked the cheaper wine - probably my favourite white as it was sharp and fruity. However, the Chardonnay was clearly very expensive and
bateleur's comment was "I now see what other chardonnays are trying to taste like". It was an excellent chardonnay. Also, the expensive wine was brought in a separate glass (rather than being poured at the table) and the (female) server who brought it gave it to me rather than bateleur.Serving 5: Cured Turbot
Wine: St Laurent, Alte Reben, Pittnauer, Burgenland, Austria, 2010
This was served with kombu, ginger and shiitake. I think it was my favourite fish course. The wine was the first red and was quite light. It was fine, but I prefer richer reds.
Serving 6: Truffle
Wine: A top-up of the previous one
This was apparently served with egg and potato. Presentationally, it seemed to be truffle flakes upon a fried egg. Maybe the potato was mixed into the egg white. The truffle was fantastic - very tasty - and I now see why people rave about them.
Serving 7: Herdwick Mutton
Wine: Two Blondes, Andrew Will, Yakima Valley, AVA, Washington, USA 2011 or Chateau Lynch Bage, 5eme Grand Cru Classe, Pauillac, Bordeaux, France 1998 (£32 Supplement)
This was served with turnip, caper and parsley. Needless to say it was extremely tasty, tender meat. The red wine was disappointing. I preferred the cheap to the expensive and neither of us were that taken with the latter. Admittedly we had both drunk enough by this stage that this may have been a factor, but hey.
I think it was at this point that we were offered a cheese course. We were sufficiently stuffed that we decided against (and still courses to go...).
Serving 8: Pre-Dessert
Wine: None
I think that there were little balls of a palate-cleanser. They did say what and I can't remember now.
Serving 9: Muscat Grape & Hazelnut
Wine: Ratafia Champenois, Androphore, Domaine Sanger, France NV
Served with chocolate and yoghurt. My memory is hazy now, but this was fairly light and tasty. The wine was a decent dessert wine.
Following all this, I had coffee (separately charged for). This arrived with some truffles for both of us. We then paid the bill and were sent away with a small box containing little sweets made/shaped into towers.
Overall, very impressive. The bill was just shy of £400 (including all food, drinks and service). We concluded that it was a good restaurant, but not twice as good as our beloved Trinity (which costs half of that) so we would probably stick with the latter in future. However, still highly recommended. Particularly if you want to try truffle or lobster.
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no subject
Date: 2015-07-18 03:50 pm (UTC)Wow, that's quite a meal! I never feel I understand wine pairing; beyond a few obviousnesses (don't drink really heavy wine with really delicate food) I just don't really understand what it means for wine to "go" with food.
I liked reading about it, though!
no subject
Date: 2015-07-18 08:27 pm (UTC)I notice it mostly when it's a wine I don't much like on first taste, but then realise that I really like it with the food. The sake above was a great example of this. However, mostly I'm not really aware of it.
no subject
Date: 2015-07-18 03:52 pm (UTC)Bread: Your first one was lovage bread and I had buttermilk bread. Your second one was - I think - sourdough.
Serving 6: I was speculating at the time that possibly the egg was artificially constructed (despite consisting mostly of real egg).
Pre-Dessert: Lemon and some herb (rosemary perhaps?)... pretty sure it wasn't thyme because I'd have remembered. Seemed like some kind of liquid nitrogen magic since they were quite cool and very light and liquid inside.
no subject
Date: 2015-07-18 08:28 pm (UTC)no subject
Date: 2015-07-19 01:44 am (UTC)no subject
Date: 2015-07-19 02:53 pm (UTC)no subject
Date: 2015-07-20 11:53 am (UTC)no subject
Date: 2015-07-20 09:02 pm (UTC)