NÁTTÚRA BY KITCHEN THEORY

Our 2014 experimental dining experiences were listed as Londons best pop-ups by Timeout,Squaremeal and Londonist.

Our team of chefs created another exciting series of multisensory events, and this one takes diners on a culinary journey through nature with an evolving seasonal menu created in partnership with local foragers, fisherman, farmers and hunters .

We used the New Nordic Cuisine Manifesto as our framework for this event. For more information read the cultural concept behind Náttúra.

MENU

Sample menu. Dishes and ingredients evolve throughout the season to give you the best of fresh British produce
 
 Amuse bouche Marinated crayfish, seaweed salad

A taste of nature Cox apple crème, walnuts, hazelnuts, pickled wild celery & fennel, apple caviar pearls, damson, homemade curd

A taste of the earth Leek & Icelandic moss consommé, goat’s cheese, leek ash, Goldcrest, watercress oil 

A taste of the sea Poached smoked haddock, sea vegetables, dulse & kelp reduction, black quinoa

A taste of the wild Wood pigeon, chocolcate & liquorice jus, mushroom & chestnut porridge, douglas fir, rowan berry, dehydrated pickled cep mushroom

Pre-dessert Kirsch & apple soaked baba, elderberry, damson, yogurt parfait

Northern Lights Dessert Milk chocolate cream, blackberry, walnut silver sand

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Client:
QodeInteractive
Date:

March 22, 2022