Pan fried Girolles and field mushrooms, wet polenta and parmesan
Beetroot cured salmon,
Candied beetroot, shiso leaves and horseradish
Rooibos tea poached pear, Goats cheese and fennel mousse, shiso leaves
Duck legs braised with plums, chilli and star anise,
Warm aubergine and sweet potato salad
Mint, parsley and chilli stuffed Artichokes
Puy lentils, Plum tomato confit and coriander yogurt
Green peppercorn and buttermilk panna cotta with strawberries
Coffee, fresh mint tea
This was previously a Supperclub Summit event, which has now been relocated to Bootleg Banquet's usual location in Shoreditch at chef Pieter's request
Tickets are £42 + £2.94 booking fee.
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