Try a Sustainable Supper Club at Quaglino this March with the Worlds Most Sustainable Cocktail!
Get a locally sourced dinner at this sustainable Supper Club at Quaglino’s on 6th March.
The Quaglino’s Bar team has been working towards the concept since the launch of their A Science of Sustainability menu in September, with their new cocktail menu is the next instalment in their dedication to ethical bar work.
Attendees can look forward to a cocktail on arrival and four courses featuring local, seasonal and organic farm-to-fork produce paired with cocktails from the A Taste of Sustainability menu. Guests will also be able to try Blossom – Quaglino’s brand-new sustainable cocktail, where even the cup is edible.
The showcase will demonstrate both newly-appointed Executive Head Chef Nuno Goncalves and Bar Manager Marco Sangion’s commitment to sustainability throughout Quaglino’s.
Ticket holders can look forward to a cocktail on arrival followed by three courses featuring local, seasonal and organic farm to fork produce paired with cocktails from the A Taste of Sustainability menu.
The menu includes a welcome cocktail, titled Let’s Be Clear with English “surplus” celeriac velouté, pickled apple, burnt apple puree, wild chickweed.
This is followed by Truffled goat’s cheese mousse, gingerbread, beetroot and radish textures, toasted hazelnuts, raspberry and hazelnut dressing or Line caught Cornish mackerel, Devon Crab, Avocado cream, pink grapefruit and cucumber.
There’s also a roast stone bass, Cauliflower puree, Orange braised chicory, golden raisins, capers, sugared pine nuts and curry infused first press rapeseed oil or, Bubble and squeak, roast butternut squash puree, cavolo nero, salt baked beetroot, roast almond froth.
The finalé will be the tasting of Worlds Most Sustainable Cocktail, with ticket holders being amongst the first to try this exclusive serve.
The evening will run from 6.30pm and tickets are available to buy now here.