Exquisite food, artfully presented and served alongside a collection of festive cocktails – that’s what awaits you at Harvey Nichols this November.
Harvey Nichols Fourth Floor Brasserie is a fine dining institution that has stood the test of time and you can see why at our exclusive Chef’s Table Experience. On Tuesday 27th November 2018, they’ll be serving a delectable 6-course tasting menu paired with 4 festive cocktails that complement the flavours of the food. It’s just £50 per person and it’s going to sell out fast, so get your tickets while you can.
Enjoy 6 courses of incredible food with handpicked cocktail pairings for £50
You’ll start the evening with The King’s Royal, a festive mix of King’s Ginger, Champagne and cinnamon that will ease you into your first dish – Charred Mackerel, Beetroot and Horseradish. They cure the mackerel in salt and sugar to give it a firm texture, then char the skin to make it crispy. It’s paired with horseradish ice cream and beetroot four ways. You’ll get the crunch of pickled and raw beetroot, with a big punch of flavour from the jelly and the gel.
“Mackerel is an oily fish, so it sits well with beetroot, horseradish and all those classic flavours,” Head Chef Lee Heptinstall explained. “The texture really comes from the beetroot side of things, the pickling will give it a crunch, while also cutting through the oiliness of the fish. Then the horseradish gives a nice creamy finish to the whole dish with that extra bit of heat.”
That’s followed by a classic Mai Tai. With an aromatic hit of cloves, vanilla and allspice from the Velvet and the zesty orange flavours of the Cointreau, it’s the perfect match for their Spiced Butternut Squash Mousse with Savoury Granola. They roast the squash with chilli flakes, blitz it and hang it in a muslin cloth to remove the excess water. It’s firmed up with cream cheese, before they finish it with oats, nuts and seeds, all individually roasted and mixed with soya to create a sticky mess of deliciousness.
“The way the granola is done is what makes this special,” Heptinstall told us. “It’s not like breakfast granola, you get a bit more wow. It feels like you’re eating mousse, but you get this amazing crunch with every bite, and every mouthful is different because you’re picking up the pumpkin seeds, the hazelnuts, the spice and the creaminess of the mousse.”
Two down, four to go. The next course is Roasted Salt Cured Cod with Fennel and Herb Salad and Bouillabaisse Sauce. The fish is cured, then put through a water bath and crisped up ready to serve. The fennel dressing is made with a surprising array of herbs and just a dash of lemon – but it’s the bouillabaisse that makes the dish. “It’s a classic old recipe from France,” Heptinstall confessed, but they’ve refined it to take the dish to the next level. “The ingredient list is massive – we use red mullet, roasted in the oven, then it’s got Pernod, it’s got brandy, it’s got red and white wine, there’s star anise and orange too. It just sits beautifully with the cod.”
With your next course comes your next drink. They’re serving a Pineapple Daiquiri as the perfect accompaniment to the Braised Ox Cheek with Vanilla Mash, Roasted Carrot and Red Wine Jus. Ox cheek has so much flavour that Heptinstall couldn’t resist putting it centre stage. It’s braised overnight for 10 hours to make it fall-apart-tender, then served with vanilla mash. That sweet note cuts through the richness of the braising liquor to create the perfect balance. Coupled with roasted carrots and red wine jus, it’s a traditional dish with a contemporary twist.
The penultimate dish on Harvey Nichols’ tasting menu is a gooey cheese-obsessed creation that pays homage to Yorkshire. The Grilled Truffler with Muesli Croute and Apple Chutney uses locally-sourced bread, cheese and apples to make something beautifully simple. They take a slice of Bondgate Bakery’s Muesli Croute, toast it and top it with truffle-infused brie from Cryer and Stott in Pontefract. They make their own homemade chutney with fresh apples and a subtle mix of cinnamon and cloves, to put the finishing touches on this wonderfully delicate cheese course.
For your final drink, they’re serving a Chocolate Sazerac. The classic is made with absinthe and whiskey, both of which will be in play here, but they’ve added a sweet hit of Mozart chocolate liqueur to match your final dish – the Passion Fruit ‘Cheesecake’ Mango Sorbet. This deconstructed dessert uses homemade amaretti and biscuits to make a delicious crumb, that’s coupled with passion fruit cheesecake, compressed mango and mango sorbet.
“You’ve got the sharpness of the passion fruit coming through, but it’s mellowed out by the creaminess of the cheesecake. And all the while, the biscuits are popping through. The amaretti lifts it all, but we tone it down with the shortbread, so it isn’t too much flavour-wise. It’s all about balance,” Heptinstall enthused.
As every dish arrives at your table, your server will introduce you to the unique flavour profile ahead of you – you’ll even get a chance to meet the chef because Heptinstall will be weaving his way among the tables, once he’s done in the kitchen, that is.
Hurry, limited places – book now
Clear your diary at 6:30pm on Tuesday 27th November 2018, because there are just 60 places available for this exclusive tasting menu. They’re going to sell out fast, so book yours now while you can. It’s easy – just fill out the form below and pay securely online.
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