If there were few important things that go best food, it’s music, art, wine and incredible views. While unfortunately we can’t quite have all of those things together every day of our lives, we can get some and especially here in London. To celebrate the launch of The Montagu & Hyatt Regency’s latest collaboration with London’s Saatchi Gallery, I was invited down to this lovely hotel to sample its delicious celebratory menu, while enjoying some colourful pieces of art from a selection of talented artists.
This brand new ‘Beneath The Colour’ exhibition ends on November 30th and starts from the moment you enter the hotel. Colourful creations adorn the walls of the hotel which flow through the lobby & even a unique Saatchi Suite has been created on the upper floors for guest wanting the full exclusive experience. My favourite piece was by Selma Parlour “One For Each Eye IV”, a mixture of geometric shapes and colourful harmonic tones which leave all to the imagination.
We started our journey in The Churchill Bar over a very colourful and limited edition cocktail named “Chromatic”. Priced at £16, the cocktail takes inspiration from the often colourful character of the gallery, vibrancy of the new exhibition and the constant need for brightness in our lives. It certainly looked the part and brightened our mood instantly.
I couldn’t resist also trying a classic from the The Churchill Bar. A perfectly crafted ‘Fig Old Fashioned’ was a blend of Makers Mark bourbon, home-made fig & rosemary syrup, orange bitters and a garnish of confit fig for decoration. It was delicious.
We were sitting at the chefs table, which is arguably the best seat in the house. Executive chef Mark Sainsbury & his team have been working hard to create this exclusive eye-catching menu here at The Montagu and we couldn’t wait to try it! A glass of Champagne helped settle us in while Mark explained his inspiration behind the menu.
First of the dishes from this special menu was the most decadent of them all. Cured British Isle salmon, succulent poached lobster, pea, edamame, fresh horseradish purée and a zesty Sharon fruit dressing. A lovely dish and it paired very well with our generously flowing Champagne.
Next up was one of the more simpler dishes, but for me the most effective and the execution was flawless. Sweet caramelised grilled and torched figs, steamed artichokes, goat’s curd and celery oil. A lovely plate full of textures and flavours. The only hard decision you’ll have to make is which of these two starters to order as part of the special three course menu. We tried everything the menu had to offer, solely for research purposes of course…..
Main courses will offer you the option of more delicious food. Seared west country lamb loin & braised shoulder, white onion purée, baby vegetables, kale, herb reduction and lamb Jus. A real winter warmer of a dish and a clear sign that those cold nights are upon us. The meat was well cooked, the vegetables nice and buttery – while that herb reduction and silky jus brought everything together nicely. Make sure you save plenty of room for this.
Most interesting dish goes to this baked cauliflower cheese with crispy kale & spiced pine nuts. A cross between a mousse and a soufflé, I couldn’t quite make up my mind as to which. Rich and creamy, very cheesy and the kale and nuts added a much welcomed texture.
Dessert was my favourite part of this menu and one which really was a work of art. Local raspberry lemon thyme mousse, rich and tart damson sorbet and a soft and fluffy blueberry almond slice. The perfect way to end our colourful evening. Before leaving we took a final stroll through the hotel admiring the pieces of art on the walls and gorgeous interiors of the hotel.
If you love the look of this menu just as much as I enjoyed it, then you’ll be pleased to know you can get your hands on it until November 30 2017. The menu is priced at £55 for 3 courses with matching wines. See The Montagu’s website for more details.
NB: My meal was complimentary. All views are as always, my own. My views are not influenced by anyone other than my own palate and slightly poor eyesight.