EAT THE HARVEST WITH CAIGER & CO
In the first week of November Studio Sorores was invited to an exclusive four course dining experience inspired by the Autumn Equinox, to celebrate the change in seasons. As well as featuring some new suppliers the team at Caiger & Co wanted to talk about changes they have made with steps towards more sustainability.
The event was hosted at the Park Village Studios, and you can see the menu below to discover all of the delights tasted that evening!
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TO NIBBLE
Spelt Lavoush Crackers, Quince Gel and Shaved Sinodun Cheese with Pickled Black Raddish
Venison Cigar with Onion Ash and Micro Greens with Mustard Cream
Crémant de Bourgogne Brut Cave de Lugny NV
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TO START
Jerusalem Artichoke Veloute with Malted Crisps, Fresh truffle and Extra Virgin Olive Oil
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TO FOLLOW
Seasonal Pumpkin and Squash Gnocchetti, Heritage Miso Butter and Crispy Sage with Salted Ricotta
Pinot Bianco, Kellerei Kurtatsch, Alto Adige, Italy
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THE MAIN
Seared Venison Fillet, Salsify and Celeriac Puree, Blackberry and Port Jus and Bar Marked Potato Fondant
Malbec Las Pampas, Mendoz, Argentina
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TO END
Land Malted Chocolate Cremeux with a Poached Earl Grey Pear and a Lavender Crumb
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