Rising To The (Michelin) Stars: Viajante Revisted
Vıajante
Patriot Square,
London, E2 9NF
+44 (0) 20 7871 0461
http://www.viajante.co.uk/index.html
When one thinks of the East End in London, it is very rare for people would start thinking about world-class restaurants. But with restaurants like Viajante (with Chef Nuno Mendez in Bethnal Green) and La Chapelle (with Chef Jeff Galvin in Spitalfields), there is a certain new aroma in the air.
We visited Viajante last year, having some of the most playfully eye-catchingly inventive food there. Since then Viajante has been awarded a Michelin Star; the first of two stars in the East London area. Having learnt from our stomach-breaking twelve course extravaganza last time, we opted for the nine-course menu and were surprised to see that what was on offer had changed dramatically from our last venture.
The dishes we had loved last time (the Bread with Brown Butter, Salmon Skin with Fried Aubergine) reminded us of the reasons we loved this place so much; being able to relive that surprise and excitement of the flavours, the textures that were truly inspirational. And the dishes new to us did not disappoint either with the contrasting temperatures of the cold mustard and warm scallops, the crunch of the hazelnuts matched with the silken milk skin, the beetroot made three different ways (poached, picked and raw) all tart and sweet, and the caramelly fruitiness of the burnt meringue and yoghurt.
Nuno is truly worthy of the Michelin Star that now adorns the doors of Viajante, and I'm sure that this is just the first of many accolades to come.
While waiting for your table, head to Viajante's bar area opposite the restaurant for some wonderful cocktails and marinated Gordal Olives (those little green orbs were out of this world!)
9 Course Tasting Menu - January 2011
Patriot Square,
London, E2 9NF
+44 (0) 20 7871 0461
http://www.viajante.co.uk/index.html
When one thinks of the East End in London, it is very rare for people would start thinking about world-class restaurants. But with restaurants like Viajante (with Chef Nuno Mendez in Bethnal Green) and La Chapelle (with Chef Jeff Galvin in Spitalfields), there is a certain new aroma in the air.
We visited Viajante last year, having some of the most playfully eye-catchingly inventive food there. Since then Viajante has been awarded a Michelin Star; the first of two stars in the East London area. Having learnt from our stomach-breaking twelve course extravaganza last time, we opted for the nine-course menu and were surprised to see that what was on offer had changed dramatically from our last venture.
The dishes we had loved last time (the Bread with Brown Butter, Salmon Skin with Fried Aubergine) reminded us of the reasons we loved this place so much; being able to relive that surprise and excitement of the flavours, the textures that were truly inspirational. And the dishes new to us did not disappoint either with the contrasting temperatures of the cold mustard and warm scallops, the crunch of the hazelnuts matched with the silken milk skin, the beetroot made three different ways (poached, picked and raw) all tart and sweet, and the caramelly fruitiness of the burnt meringue and yoghurt.
Nuno is truly worthy of the Michelin Star that now adorns the doors of Viajante, and I'm sure that this is just the first of many accolades to come.
While waiting for your table, head to Viajante's bar area opposite the restaurant for some wonderful cocktails and marinated Gordal Olives (those little green orbs were out of this world!)
9 Course Tasting Menu - January 2011
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| Amuse Bouche: Thai Explosion II |
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| Amuse Bouche: Bread and Butter |
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| Course One: Scallops with Carrot, Mustard and Watercress |
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| Course Two: Charred Leeks, Hazelnuts and Milk Skin |
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| Course Three: Braised Salmon Skin and Fried Aubergine |
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| Course Four: Lobster, Potato, Confit Egg Yolk and Saffron |
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| Course Five: Seabass Toast, Garlic Kale and S.Jorge |
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| Course Six: Venison in Hay, Cauliflower and Onion |
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| Course Seven: Roasted Squab with Beetroot and Pistacio |
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| Pre-Dessert: Frozen Maple Pannacotta with Shiso Granite and Green Apple |
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| Course Eight: Parsnips with Black Olive, Tapioca and Coffee |
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| Course Nine: Sea Buckthorn with Burnt Meringue and Sorbet Yoghurt |
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