Executive Chef, Merlin Labron-Johnson from Portland Restaurant, cooked for forty people at a one-off event organised by Patty and Bun. The event took place at their restaurant in London Fields on 16th February. The menu was revealed on the night, but we expected Portland’s signature style with a few special twists.
Portland opened in early 2015 to major acclaim in Fitzrovia. Every penny from ticket sales for this night went to the refugee charity ‘Calais Kitchen’. This amazing group of people provide free food to thousands of starving refugees every day. And with increasing numbers of refugees every single day, they need our help.
Visit their Fabeook page for more info on the amazing work the’re doing.
The menu for this night lived up to being truly special, with a bespoke Sake pairing for each course by Japan Gourmet, Europe’s leading provider of Sake.
Smoked bacon macarons
Shallot, whipped cods roe and chervil
Chicken skin, liver mousse, mirin and cashew
Pig head croquette, radish and fermented chilli sauce
Pig head tea, aged soy and ginger
Raw isle of mull scallop, buttermilk and Chantecler apple
Charcoal grilled monkfish, cabbage and white miso sauce
Saddle of venison, salt baked swede, cheese curd and toasted grains
Pumpkin, clementine, shiso and meringue