The Clove Club, Shoreditch.

Another awesome lunch, amazed at the amount of Australian talent working here, was served by a waitress from Noosa, a Sommelier from Brisbane and knew one of the chefs in the Kitchen.

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Grand entrance, directly into a warm, heartfelt welcome
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#26 San Pelligreno top 50 list, but only 1 star michelin? I believe that a second can’t be far away…..

 

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The first of four “snacks” – Frozen Zerbinati melon gazpacho, almond cream
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cornish crab tart & brown crab hollandaise
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buttermilk fried chicken & pine salt
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haggis bun & cider vinegar powder (similar to a Danish appleskiver)
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onto first course proper, Hay smoked trout tartare, jersey royal potato soup & crisps, sancho pepper

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Scottish langoustine in two servings

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butter poached tail with burnt creme and hay ash
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claw meat with Shell dashi, watercress & apple
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summer herb & smoked herring broth
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bread service, the crust was superb
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Orkney Scallop
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roast Orkeny scallop, courgette, seaweed, brown butter
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mint & seaweed jelly
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accompanied with hay smoked lamb ribs – the best lamb roast ever!
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100 year old madeira……..

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the glass then has a Duck, morel & ginger consommé added
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what an experience!
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Slow roasted Lincolnshire chicken, violet garlic, liquorice & peas – could taste the liquorice, but if the lamb ribs were the best lamb roast ever, then this has to be the best roast chook…
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the fried potatoes, extra crisp on the outer, soft and fluffy inside, achieved by sheeting the spuds first then rolling them tightly into a cylinder, all in the name of crunch!
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wild fennel granita, ewes milk mousse, strawberries
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Loquat sorbet, loquat kernel cream & puffed amaranth

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peated barley cake & dundee marmalade cake
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Coffee
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Dr Hendersons bon bons & salted caramels chocolates (that mysteriously disappeared before the shot…)

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