Vanilla Black
Jan. 5th, 2016 05:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ghoti_mhic_uaitColin and I reached our ten year anniversary last year, and in rather delayed celebration, yesterday we went to Vanilla Black, a vegetarian restaurant in London.
It was easy to get to, just a short bus ride from Kings Cross, and beautiful and very friendly, and the food was delicious, exciting and beautiful. I came away inspired and happy.
For an amuse bouche, we had mulled cranberries with ginger foam, sweet and tart and very smooth.
For starters, Colin had Watermelon, red pepper and tomato with shallot cream, which was too tomatoey for my tastes, but a delightful texture. I had soya curd with beetroot and nasturtium. A gorgeous sweet crunchy crumb with a riot of flowers and leaves on top, and the beetroot adding both taste and texture, perfectly balanced.
Main course, Colin had seared seaweed and pickled potatoes, which was again, a nice mixture of sweetish pickle and Salty focus and a variety of textures. I had Ribblesdale pudding and smoked croquette, with a poached egg and pickled pineapple. The two cheeses and the perfectly cooked egg would almost have been too rich, but the pickle cut through the flavours and joined it all together.
Pudding, Colin had smoked paprika fudge with malt loaf and builders tea ice cream. The match of flavours was heavenly, and I'm itching to try making tea ice cream myself, maybe even tea and paprika. I had sesame ice cream with yogurt crisp and caramelised milk. I love sesame ice cream, but the thing that made this special was the combination, salty sesame dehydrated yogurt and very sweet milk as perfect sidekicks to the ice cream (which was beautiful).
I'm thinking it's time to start playing with dehydrating stuff, because that was great fun.
It was easy to get to, just a short bus ride from Kings Cross, and beautiful and very friendly, and the food was delicious, exciting and beautiful. I came away inspired and happy.
For an amuse bouche, we had mulled cranberries with ginger foam, sweet and tart and very smooth.
For starters, Colin had Watermelon, red pepper and tomato with shallot cream, which was too tomatoey for my tastes, but a delightful texture. I had soya curd with beetroot and nasturtium. A gorgeous sweet crunchy crumb with a riot of flowers and leaves on top, and the beetroot adding both taste and texture, perfectly balanced.
Main course, Colin had seared seaweed and pickled potatoes, which was again, a nice mixture of sweetish pickle and Salty focus and a variety of textures. I had Ribblesdale pudding and smoked croquette, with a poached egg and pickled pineapple. The two cheeses and the perfectly cooked egg would almost have been too rich, but the pickle cut through the flavours and joined it all together.
Pudding, Colin had smoked paprika fudge with malt loaf and builders tea ice cream. The match of flavours was heavenly, and I'm itching to try making tea ice cream myself, maybe even tea and paprika. I had sesame ice cream with yogurt crisp and caramelised milk. I love sesame ice cream, but the thing that made this special was the combination, salty sesame dehydrated yogurt and very sweet milk as perfect sidekicks to the ice cream (which was beautiful).
I'm thinking it's time to start playing with dehydrating stuff, because that was great fun.
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Date: 2016-01-05 05:38 pm (UTC)no subject
Date: 2016-01-05 08:22 pm (UTC)