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Art of Dining_Fire and Feast Sichuan style beef ribs in fire sauce with braised greens and garlic rice_The Art of Dining are back and this time they’ve brought their amazing Fire and Feast five course pop up to The London Dungeon. We were lucky enough to head on down on Monday night to get a sneak preview on what was on offer and it definitely did not disappoint!

Farriner's Flame CocktailArriving at the Dungeons, which are now located near Waterloo station next to the London eye, we left the lovely sunshine to go deep into the darkness where we were greeted with a glass of bubbly and some eccentric characters who brought us back to the year of 1666 when the Great Fire of London began.
Offering a taster of the new show ‘Escape the Great Fire of London’ you are guaranteed plenty of surprises as you unravel your way through the dark and spooky rooms. Be warned there may also be a few moments where you’ll be needing to grab hold of your plus one!
After having a fabulous taster of the show we carried on through the twists and the turns until we reached the tavern where several tables were laid out beautifully for our feast for the evening.

Jester

Moro trained chef Ellen Parr once again demonstrated her culinary skills to perfection in both presentation and taste with her incredible five course menu which was broken down to Bread, Smoke, Fire, Burnt and Ash. As we sat down to our tables in the old fashioned tavern, we were treated to a burnt orange cocktail and an envelope which was a game of charades with some of the hardest cards inside!

Charades_London DungeonOur first course, Bread, was presented in a brown paper bag and consisted of whipped anchovy butter melted onto warm bread and then topped with with a spring green salad which as you can imagine was absolutely delicious.
whipped anchovy butter with warm bread and a spring green saladFire & Feast_Art of DiningNext up, Smoke, was Smoked salmon, Russian salad, pickled beetroot and dill. This was fresh and light and extremely moreish!

Smoked salmon, Russian salad, pickled beetroot and dillFire consisted of Sichuan style beef ribs in fire sauce with braised greens and garlic rice. The meat fell off the bone and was marinated to perfection. After devouring this pretty quickly we both commented how we could eat that straight away all over again.

Sichuan style beef ribs in fire sauce with braised greens and garlic riceSichuan style beef ribs in fire sauce with braised greens and garlic rice_.Burnt was Burnt butter cake, burnt white chocolate and stewed gooseberries with crème fraiche. I’m always a little bit weary of trying dessert which have gooseberries as they can be very sour but mixed altogether this combination worked wonders.

Burnt butter cake, burnt white chocolate and stewed gooseberries with crème fraiche.To finish off, we had Ash which was goat’s cheese, rosemary oatcakes and pickled green plums. This was presented beautifully and as a huge lover of goats cheese this was one of the best versions of cheese and crackers I have ever tasted.
goat's cheese, rosemary oatcakes and pickled green plumsThe evening rounded off with some jolly singing, more lovely cocktails and general chit chat amongst everyone there. It was a really fun and new experience that I would highly recommend.
Chilli Orangina CocktailsTickets are £55 each and well worth the value as the night offers not only fantastic food but an experience that you won’t easily forget.