Vivek and José will team up in July, integrating José’s trademark classic Spanish style with Vivek’s modern Indian cooking. This is the only evening in the series where both chefs will collaborate on all five-courses. The duo will serve up dishes such as cumin and chilli octopus, crab salad with mango sauce and grilled asparagus with aubergine relish to start.
For mains, Vivek and José have created a tasting menu of tandoori spiced pigeon breast, sweet sour pumpkin, creamy rice with jamón and a delicious pimentón, oregano and paprika crusted lamb neck fillet with yoghurt sauce and minty peas. The evening will round off with a strawberry, balsamic vinegar and coriander salad with Pedro Ximenez jelly and cinnamon crema catalana.
The Cinnamon Club’s adept sommelier, Laurent Chaniac, will expertly pair wines to each dish.
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