© David John - Flickr: DavenJohn

 
 
 
 

Experiment with molecular dining at Kitchen Theory’s Elements in Islington

Posted at 3:00 pm, September 9, 2013 in Food & Drink
House of Wolf

What better place to host a multi-sensory dining experience than House of Wolf? This self-styled ‘Victorian lair with experimental dining, drinking and live entertainment’, which even serves wearable cocktails, is set to play host to Kitchen Theory’s Elements pop-up for three dates this autumn (September 10, October 1 and 19). Devised by chefs Jozef Youssef and Helder Gila-Alonso, both with experience at numerous multi-starred restaurants (The Fat Duck, Pierre Gagnaire, Sketch), the menu is anything but elementary. Displaying their flair for all things molecular, it starts with cryo-poached grapefruit meringue (that’s poached in liquid nitrogen, in case you were wondering) and soya bean mousse with beef and black garlic, both evoking the element ‘air’. The rest of the dishes are also artfully adorned with foams, mousses and spheres. Unlike your average modernist meal, though, this one’s not going to break the bank at £50 for eight courses. Presentation will be striking and to make things properly Blumenthal-esque, there’s even an ‘auditory soundscape’.

Sept 10, Oct 1, 19, Nov 12, 26. Ticket: £50, from House of Wolf: reservations@houseofwolf.co.uk, 020 7288 1470. Find out more at kitchen-theory.com.

Tags: , , , , , , , , , , , , , , , ,

 

Advertisement