The brief was to create a pop-up Nobu-style restaurant for a well-known film star, his director, entourage and key members of the press in the middle of a Surrey airfield.
After a gourmet breakfast, supported by a hot and cold all-day snacking menu, we tempted guests with lunch of:
Avocado vichyssoise with oscietra caviar
Tomato & green tea consommé (v)
Loin of venison tataki
Oysters in Angel hair with wasabe mayonnaise & wakame in yuzu dressing
Whiting ceviche with umeboshi
Spider crab roll with avocado & caviar
Smoked sea trout with truffle & olives
Chilli salt squid
Sea eel roll
Nobu-style tomato ceviche
Soft shell crab rolls
Tuna tataki with ohba leaf, tobiko & yuzu dipping sauce
