Perrier Jouët’s Art Of The Wild Menu

Champagne-paired brunch

A glass of Perrier-Jouët Blanc de Blancs NV served on arrival
To Start
Dorset rock oyster, Perrier-Jouët granita
Smoked salmon, patato rosti, crème fraiche and caviar
Free range scrambled egg with herb salad
or
Poached avocado with herb salad
add
Smoked streaky bacon or Cornish hand-picked crab
To Finish
Fruit salad and yogurt sorbet, candied honey
Selection of home baked cakes
Lemon and lime / banana and date / eccles cake
Paired with Perrier-Jouët Blason Ros

Champagne-paired lunch and dinner

Apero
A glass of Perrier-Jouët Blanc de Blancs NV served on arrival
Fried cube of tapioca cooked with parmesan, f inished with lime zest and shallot conf it
Tempura of Scottish langoustine, dusted with black doris plum powder
To Start
Seared scallop, sautéed cavolo nero dressed with lime, olive oil and yuzu kosho, spinach puree
seasoned with f ish sauce and beurre noisette, dried cavalo nero dusted with lovage powder
Paired with Perrier-Jouët Belle Epoque 2011
Mains
Cod fillet seared, Jerusalem artichoke puree, white onion fondue, ratte potatoe chips,
Jerusalem artichoke chips, fresh sorrel
Paired with Perrier-Jouët Blanc de Blancs NV
Welsh lamb loin roasted, puree of corn, burnt corn kernels, sauté of girolles, lamb sauce
flavoured with tarragon and capers
Paired with Perrier-Jouët Belle Epoque Rosé 2006
To Finish
Blason rosé granita / yogurt sorbet / grapefruit jelly / almond nougatine
Paired with Perrier-Jouët Blason Rosé

Vegetarian and vegan menu

Apero
A glass of Perrier-Jouët Blanc de Blancs NV served on arrival
Fried padron pepper and shallot conf it
Tempura of king oyster mushroom, orange conf it and soy
To Start
Risotto of samphire, sautéed cavolo nero dressed with lime, olive oil and yuzu kosho, spinach
puree, dried cavolo nero dusted with lovage and seaweed powder
Paired with Perrier-Jouët Belle Epoque 2011
Mains
Endive braised in verjus, Jerusalem artichoke puree, white onion fondue, ratte potatoe chips,
Jerusalem artichoke chips, fresh sorrel
Paired with Perrier-Jouët Blanc de Blancs NV
Roasted celeriac, sautéed Brussel sprouts, girolles, onion and pedro ximenez, potato maxim
Paired with Perrier-Jouët Belle Epoque Rosé 2006
To Finish
Blason rosé granita / grapefruit sorbet / almond nougatine
Paired with Perrier-Jouët Blason Rosé

 

Tickets start at £40 and can be purchased via the Fever App. For all of the event details, click here. The #ArtOfTheWild events take place at The Mandrake. Nearest stations: Warren Street, Oxford Circus, Tottenham Court Road. Please drink responsibly. 

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