Concierge Angel were rather excited to be invited to the London venue, “The Mermaid,” to assist caterer’s, Create, finalise their seasonal Spring/Summer menu. With the sun beaming over the river, the fabulous feast served in the upper River Rooms was impressive.
Canapés can only be described as little works of art. The lemon ceviche scallop sprinkled with desiccated coconut, and a hint of fresh, zesty mango was delightful, with a lovely crunch from the sesame tuille.
The head chef’s pastry background, was clearly evident from the delicate arrangement of creamy goat’s cheese on a crisp toast, topped with a torched fig.
The mouth-watering, bite-size duck topped with mango salsa was a perfect balance of flavours.
The warm sea bass with rock salt, on a bed of lemon infused aioli was rather delicious.
The platter of appetisers was a pleasure to tuck into. The unique, gourmet take on the fish and chips, of poached Pollok served with crushed new potatoes and fish crackling was appetising. The parmesan crème brulee served with horseradish, pickled beetroot and apple was a rich palate cleanser. The succulent free range chicken with wild mushrooms drizzled in a light madeira jus was a divine, substantial appetiser.
The three main courses were indulgent. Charred bavette, with a tarragon and lemon jus served with fondant potato and Jacobs ladder croquette was hearty and wholesome. The light gnocchi tossed in a smooth sweetcorn veloute, on a bed of mushrooms, asparagus and pea shoots was flavoursome with a great variety of textures. The pan fried fillet of bream on a bed of fine beans, that were lightly aromatised by lemongrass and a refreshing mango salad, was quite satisfying.
The dessert bar was phenomenal, with a selection of desserts and deconstructed options. Completely spoilt for choice we couldn’t resist trying a taste of it all.
The complex concoction of chocolate truffle with a dusting of ginger biscuit, whiskey cream and pistachio soil was served with a novel coffee granite. The icy, sweet, coffee crystals were amazing. Rhubarb with white chocolate dolce, and a fine almond crumble topped with a splash of raspberry coulis was a perfect blend. The raspberry pavalova was light and chewy. If that wasn’t enough, came the divine salted caramels and fluffy marshmallows. With a particular weakness for salted caramel these definitely hit the spot and the perfect end to an outstanding banquet.
The entire menu was exquisite, and meticulously executed with passion. Having the head chef, James, divulging the secrets of the intricate preparation techniques, was insightful and made the experience even more exhilarating. The menu for 2016 at The Mermaid appears to have been perfected with utmost attention to detail and flavour.
The Mermaid’s prime riverfront location in Blackfriars, makes The River Rooms an ideal wedding venue, whilst the auditorium is perfect for performances or conferences and the meeting rooms for corporate events. The bespoke services offered and variety of event spaces makes The Mermaid a dynamic, versatile venue suitable for most events.
Read all about our Food Tasting at Mermaid London.
*This is a sponsored post and all views and images belong to Concerige Angel