ABOUT

The Enchanted Garden was a multisensory experience supperclub. With 12 guests, 5 courses were served along the evening, with a rose cocktail to start with.

Menu:
Garden Soup - sweet potato, pumpkin and cumin soup with pumpkin seed snacks and zataar bread
Homegrown Edible Landscape - green pea purée, sous vide then roasted rainbow carrots and cauliflower in a honey and thyme marinade, bee pollen, edible winter violas and blue cornflowers
The Enchanted Lagoon - fresh fish of the day ceviche in smokey mist, with passion fruit, red chilli, coriander, dill and lime juice on a bed of seaweed (recipe designed by Laura Jalbert, @lesdentsdubonheur_)
Sweet & Salty Fluffy Cloud - pork belly wrapped in thyme flavoured candy floss served on a stick
Suspended Flowerpot - saffron and mango ice cream with pistachio and rose petals

Aromatic Rosarium (rose garden) - rose syrup, vodka, honey, prosecco, rose petals