Fenchurch – the contemporary British restaurant 37 floors up at Sky Garden – has launched a new six course Tasting Menu of speciality plates for autumn using fresh, seasonal ingredients and paired with a raft of exquisite wines.
The six-course menu has been crafted by 29-year old head chef Zac Whittle (Conran, Galvin), so that guests can try a wider range of the restaurants signature dishes. The menu will be ever evolving as the seasons change, ensuring only the highest quality ingredients are used.
A sample Tasting Menu, available from 17th September, includes:
pickled cockles, sea herbs & oyster cream
Brauneberger Juffer Riesling Kabinett, Paulinshof, Mosel, Germany, 2011
harissa, Berkswell & sourdough
Chorley-lès- Beaune Dom. Maillard Père et Fils, Burgandy, 2013
summer vegetable broth, mussels & seaweed
Châteauneuf-du-Pape Blanc “Clos La Roquète”, Rhône Valley, 2013
peas, gem lettuce & Charlottes
Camins del Priorat, Alvaro Palacios, Priorat, Spain, 2013
lime granite, mango & sesame
Vidal Ice Wine, Domaine de Grand Scotia, Canada, 2013
GLAZED PEANUT & CHOCOLATE BAR
cherries, banana, yoghurt ice cream
Recioto Novaia Marano, Veneto, Italy, 2012
Vegetarian dishes aren’t an afterthought, with a dedicated Vegetarian Tasting Menu also available offering six beautifully presented courses that include: pea soup with poached egg yolk, mint and sourdough croutons; burrata with peach, grapefruit and fennel; baked potato mash, sour cream and lovage; and Jerusalem artichoke and ricotta agnolotti, summer truffle, hazelnuts and sage.
Head sommelier Alexandru Pastrav (Harvey Nichols, Pennyhill Park) has perfectly matched a flight of fine wines to complement each of the six courses.
The Tasting Menu is priced at £70 per person or £109 with paired wines; the Vegetarian Tasting Menu is priced at £50 per person or £89 with paired wines.
The Tasting Menu will elevate fine dining to bold new heights.
20 Fenchurch Street (via Philpot Lane), City of London
London, EC3M 3BY
www.rhubarb.net/venues/sky-garden | @SG_SkyGarden