Top Gear – 20th Century Fox

16 / 11 / 08

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
  • Duck terrine with mizuna
  • Avocado & seaweed caviar roll (v)
  • Scallops with tabouleh salsa
  • Sushi of seared veal with soy & mirin glaze
  • Fillet of veal with sea urchin and wasabi butter
  • Quail with ginger and five spice
  • New style sashimi
  • Enoki, shimeji, shitake & edame salad with buckwheat soba & yuzu soy (v)
  • Watercress & black sesame with watercress dressing (v)
  • Chocolate fondant with clotted cream & cocoa nib praline
  • Passionfruit soufflé with passionfruit caramel
  • Black sesame, ginger & lime & green tea brulee
  • Green tea parfait with aduki espresso sauce

It turned out that our star fancied roast chicken, mashed potato and gravy on the day, which we managed to rustle up with no drama!