An evening with Parmigiano Reggiano sounded like an interesting one not to be missed. I wasn’t sure what to expect, except that there was going to be a lot of cheese (seven courses to be exact) – and that was all the information that I needed to know.
Cheese was definitely a good enough reason to lure me across London to Homerton, to Brooksby’s Walk, a converted 1930’s public toilet – not quite as grimy as it sounds.
We were welcomed with a concoction of Vestal Vodka, Hepple Gin, Kummel, coriander bitters and cucumber, prepared by owner and head bartender, James McMahon.
Straight to the strong stuff from the start – I like it.
Upstairs on the veranda, we sat at our tables, enjoying the last rays of sunshine whilst our glasses were filled with organic/biodynamic wine, Weinland “Theodora”, which had a nice touch of spritz to it. The glistening mounts of Parmigiano Reggiano butter on our side plates were mopped up clean with those soft, buttery, warm Parker House rolls – it has been a couple of weeks since the dinner and I’ve still been dreaming of that bread.
This was followed by a starter of Parmigiano Reggiano (18 month) & Mussel Chawanmushi – it has probably been a good year since the last time I had chawanmushi, and I remember that I used to order it obsessively at every Japanese restaurant during my childhood/teenage years back in Malaysia. That soft, custard-like texture made me feel all fuzzy and nostalgic inside. It made me feel like giving someone a big hug – which I obviously restrained myself from, as it would have been slightly awkward for Neil sat next to me, that I had just been acquainted with in the last 15 minutes. Thankfully I don’t have texture issues with mushy food – it must be an Asian thing.
Our main was a succulent saddle of rabbit, with dumplings, carrots and 30 month Parmigiano Reggiano. The meat was well-flavoured and moist, paired with Radikon Slatnik 2015, another biodynamic orange wine that was fresh, fruity, and VERY easy to drink …
After a palate cleanser of frozen lime & 24 month Parmigiano Reggiano Mousse (a surprisingly good combination) with a pine gin & sweet gimlet, we were served a magnificent dessert of honey & thyme ice cream, 24 month Parmigiano Reggiano panna cotta with crunchy chocolate textures. This was paired with a warming homemade green walnut liqueur, which would make a nice night-time tipple.
We finished with an amuse bouche of sweet Parmigiano Reggiano (30 month) & balsamic caneles, complemented by a glass of citrus pisco foam.
A very well done to Head Chef Ferdinand Montoya for the creative menu and taste adventure that excited the senses, and to James for the tasteful selection of drink pairings.
I would have thought that I would sick of cheese by the end of dinner, but everything was very well-balanced, and I’m already craving for more Parmagiano Reggiano at the next event …
The Cheekster, signing out x
- I was invited to review, but views remain my own.