For the second year the capital’s groundbreaking, globetrottingArt14 London fair is taking place from Thursday 27 February(preview day) toSunday 2 March 2014. This year, the fair hosts four chefs who represent the culinary excellence of the Capital and who hold art close to their hearts.
Each day one chef will oversee thefoodprovided at the Fair. Curated by Fay Maschler, restaurant critic of the London Evening Standard, the cooking styles will vary in theme between Venetian cicheti, Asian synthesis, evolved Classicism and proud British. It will be a unique opportunity for visitors of Art14 London to try three courses of the sort of cooking that gets London chattering.
Fay Maschler commented “CanFoodbeArt? is a debate that rumbles on, but both provide sustenance to the senses and most definitely belong together to support each other. That is why involving chefs with very different palates and palettes is such a brilliant idea for Art14 London.”
Art14 London, sponsored by Citi Private Bank, will take place at Olympia Grand, London with over 180 galleries exhibiting from 42 different countries presenting modern and contemporaryartfrom emerging markets and territories. There will be a diverse range of artists, galleries, talks and events, in an environment tailored to captivate new audiences and open up theartworld.www.artfairslondon.com
Thursday 27th February
3 small plates for £21.00/ 4 small plates for £26.00/ 5 small plates for £31.50
Winter tomatoes
Honey ale fried salsify
Mortadella on toast
Bloater and fennel
Burrata with celeriac and lemon
Kohlrabi, golden raisins and hazelnuts
Cavolo nero, capers and buttered bread
Scallops, cauliflower and lardo
Braised veal cheeks with anchovies and fennel
Potted rabbit and pickled prunes
Beetroot, poppy seeds and gorgonzola
Blood orange sorbet
Friday 28 February
Snacks
Ika no kari kari age £8.00
Crispy fried squid with green chilli and salt
Hamachi usuzukuri pirikara, ninniku gake £12.50
Sliced yellowtail with green chilli relish, ponzu and pickled garlic
Gyu no tataki £12.00
Seared beef with soy ginger, lime and coriander
Zuma Salad £10.00
With asparagus, tomatoes and barley miso dressing
Hourensou no goma ae £6.00
Steamed spinach with sesame sauce
Maki Rolls
Spicy tuna maki £12.00
Tuna, homemade chilli miso and yuzu tobiko
Pirikara hamachi £12.00
Spicy yellowtail roll with sansho pepper, avocado and wasabi mayo
California maki £10.00
Fresh crab, avocado, and tobiko
Signature Dishes
Tiger prawn tempura £21.00
Gyuhire sumibiyaki karami sauce zuke £24.00
Spicy beef tenderloin with sesame, red chilli and sweet soy
Ttsubu-miso gako hinadori no oven yaki £18.00
Moromi miso marinated baby chicken, oven roasted on cedar wood
Sides
Grilled asparagus with wafu sauce and sesame £6.00
Steamed rice with black sesame seeds £6.00
Pudding
Banana cake £6.00
Chocolate cake £6.00
Saturday 1stMarch
Starter
Sliced diver caught scallop ceviche with yuzu dressing and caviar £12.00
Venison tartare with pickled beetroots, nuts and seeds £13.50
Cornish crab mayonnaise, avocado, sweet corn sorbet & tapiko caviar £9.50
Main
West Country ox tongue & cheek, caper raisin purée, carrots, horseradish £19.00
Roasted Cornish cod, baby gem, cockles, shallots and cream £19.50
Pearl barley cooked in cep mushroom milk, roasted goat’s curd & fried courgettes £17.50
Dessert
Caramel apple & Calvados éclair, devon cream, salted caramel ice cream £7.50
White chocolate & coconut pannacotta, mango, candied pistachios £7.00
Sunday 2nd March
Starters
Mackerel, Kale, Rhubarb & Orange Salad £8.50
Clearly Lobster Soup £9.50
Beetroot, Bitter Leaves and Baked Goats Cheese £8.00
Main Course
Hake, Calcots, Piperade and Salsa Verde £16.00
Bentley’s Fish Pie £15.00
Rib of Beef, Marrow & Roast Root Vegetables £18.00
Pudding
Irish Apple Tart & Whisky Cream £7.00
Tarakan Chocolate Mousse £7.00
©Citi Private Bank
Richard Corrigan, Jason Atherton, Florence Knight, Rainer Becker©Victoria Birkinshaw
Between Red©Lee Seahyun
Iko Iko©Cristina De Middel
Waterfall©Zhao Zhao
Untitled©Tyeb Mehta