76 Portland Place launches molecular tasting menu

Leo Rodley, executive chef of event space 76 Portland Place, and his team have created a new seven-course taster menu at the venue, home to the Institute of Physics.

Salmon mi-cuit in applewood smoke
Salmon mi-cuit in applewood smoke

The molecular tasting menu highlights include salmon mi-cuit, served under a glass cloche filled with apple wood smoke, and a 72-hour roasted beef rib and Dexter beef fillet, served with broccoli three ways, dehydrated nettle leaves and a port jus.

Some of the dishes, such as a nitro-poached green tea mousse, will also be produced at the table.

Rodley said: "Ever since Ferran Adria and Heston Blumenthal introduced us to molecular gastronomy, I have been fascinated with trying to bring their intricate, scientific approach to event catering menus.

"The molecular tasting menu is a culmination of extensive research and experimentation by my team and I to create visually stunning dishes which play on the senses, challenge expectations and deliver a sensational taste experience."

Comment below to let us know what you think.

For more print-only venue features and interviews with world-leading brands, don't miss the next issue of Event magazine by subscribing here.

Topics