A FEAST FITTING OF CHAMPIONS
After a long day joyriding, we sit down to celebrate the worlds of cycling and gastronomy coming together for the first time, with a one-time only collaboration between two of the UK’s finest chefs. Making use of the Isle of Wight’s stunning produce, this is 7 courses of cooking from two of the most influential names in British food & drink, paired by Champagne Laurent Perrier’s master sommeliers with a collection of their finest vintages. See below what Raymond, Ashley and the team have in store for the evening.
MENU
Essence of Tomato
CHAMPAGNE LAURENT PERRIER Blanc de Blancs Brut
-
SMOKED MUSSELS
PICKLED LEMON, FENNEL, OLIVE OIL
CHAMPAGNE LAURENT PERRIER Blanc de Blancs Brut
-
GARDEN BEETROOT TERRINE
HORSERADISH SORBET
CHAMPAGNE LAURENT PERRIER ULTRA BRUT
-
ROAST SCALLOPS
SHIITAKE , YUZU, GARLIC
CHAMPAGNE LAURENT PERRIER VINTAGE
-
BEST END OF LAMB
LOCAL SUMMER VEGETABLES, GARLIC PUREE, LAMB JUS
CHAMPAGNE LAURENT PERRIER Alexandra Brut ROSE
-
CarameliseD Apple
Arlette, Toffee, Vanilla
CHAMPAGNE LAURENT PERRIER Alexandra Brut ROSE
-
EXOTIC FRUIT RAVIOLe
COCONUT & LIME LEAF SORBET
Champagne Laurent Perrier HArmony DEMI-SEC
