Anthony Hoare wrote:

> Hi,
> As promised, here is the list of menus we had at the above mentioned
> restaurant in London's Theatreland the other day.

Wow!! There is a decent chance that I will be in London next Summer.
This sounds like a "must visit" type of place (though Jean may not speak
to me again if she's not there with me...)

> Sichuan spiced, soy braised squab, stir fried green beans, green
> peppercorns, chilli jam with Hewitson 'Old Garden' Mourvedre '02
> Barossa. match 4

Did Sichuan spiced mean any sweetness? If so, I am surprised that the
Mourvedre went so well. Of course, I don't know quite how an Aussie
Mourvedre resembles a Bandol rouge (e.g.) but I assume that it was of the
berryish variety...

>
>
> Menu 2 ("Wicked")
>
> Scottish Salmon and toasted nori tempura, green tea noodles, ponzu
> cucumber, avocado, wasabi fying fish roe. with Kim crawford Sauvignon
> Blanc, Marlborough '03 match 5

yum yum yum and furthermore yum :-)

>
>
> Tea smoked barbary duck, seared diver scallop, lychee and asparagus
> salad. with Rully 'En Truffière' Vieilles vignes (white) Burgundy
> match 4-5

??? Was the duck lightly tea smoked? If not, I truly can't imagine any
Rully blanc standing up to the intensity of the smoke flavor. BTW, this
was Girardin's Rully blanc? Which year, Ian?

> Spinach and shiitake mushroom bean skin pastry, green chilli yogurt
> sauce. with Gary Crittenden 'I' sangiovese '02 King Valley
> match 3-4

Aussie Sangiovese would have been further from my mind when thinking of a
pairing with this dish. How do you think a lighter red from the S.
Rhone would have done there?

Fascinating post, Ian. Thanks!

Mark Lipton