Food & Wine Dinners at Charlie's with Adam Byatt

Tuesday 4th February & Tuesday 21st April

Join our Chef Director, Michelin-starred Adam Byatt on a gastronomic journey to discover exciting, unique seasonal ingredients and flavours. Our 2020 series of exclusive dinners have been designed to entice the senses and celebrate the best produce of the season

6.30pm - 10.00pm

£200 per person (excludes service)

Numbers are limited. Advance booking is essential.  
 
For more information and to reserve your place, please call + 44 (0)20 7493 6020 or email Martina Rumanova mrumanova@roccofortehotels.com


February Dinner at Charlie's with Adam Byatt

With spring just around the corner, our inaugural Dinner with Adam Byatt will feature a delectable menu celebrating the most luxurious of seafood - Sea urchins from Galicia and fine oysters from the British Isles.

Adam and his team will exclusively prepare fresh sea urchins in two ways; a risotto with the flesh of the urchin and a dish of poached turbot with a sauce made from the exquisite roe and seaweed. We have an incredible supplier of oysters and several varieties of Adam’s favourites both cooked and raw will be served between courses to punctuate the wonderful sea urchins. The finale to the evening will be a light, bright and truly classic lemon meringue tart followed by a cheese plate of 32 month aged Comte.

The Sommelier at Brown's will be on hand to showcase his selection of fine wines to complement each dish, including a glass of Champagne to start the evening.

April Dinner at Charlie's with Adam Byatt

With spring in full swing, our April Dinner with Adam will commemorate the simple, yet seasonally vibrant asparagus. There is no finer asparagus than that found in the UK, eagerly anticipated and used for only a few short weeks.

We will showcase this magnificent ingredient starting with a chilled vichyssoise, extending its reach in its most natural form with salted Bottarga, and showing-off its capacity to lift dishes to another level with poached halibut and langoustines. The meat course for the evening will be gently brined and roasted Sutton Hoo chicken with a velouté of lettuce and early spring vegetables. Dessert of choice is Alphonso mango, celebrating another short-seasoned fruit of magnitude.

The Sommelier at Brown's will be on hand to showcase his selection of fine wines to complement each dish, including a glass of Champagne to start the evening.