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Dinner at the museums

Dinner at the museums

Strictly SW7 - One Night, Three Globally Revered Museums

Strictly SW7 returned last night following the overwhelming success of these events in 2011 and 2012. The Natural History Museum, Science Museum and the V&A all joined forces once again to host an exclusive dinner party at all three amazing venues. Guests from across the events and hospitality industry attended the showcase for one seriously entertaining evening.

“rhubarb”, Wise Productions, Velvet Living, Sternberg Clark, Mary Jane Vaughan Flowers, Over the Top Rentals, Satureyes, Holy Water and bert worked in partnership to created a spectacular futuristic themed event at the Science Museum. Alien kaleidoscope performers, contact jugglers and hula hoop dancers by Sternberg Clark provided entertainment for guests whilst mouth-watering food theatre and stunning event design created the ‘wow’ factor for guests. A 120ft long dining table adorned with oversized industrial lamps, candles, bespoke table linen and stylish crockery created a centre piece within the ‘Making the modern world’ exhibition space.

A contemporary menu by “rhubarb” was served featuring innovative dishes and surprising flavours including a 12ft seafood stall, scientist’s laboratory cocktail bar and neon dessert station. The menu included:

Canapés

  • Apple pie mousse and sour jelly
  • Confit duck lollipops
  • Heritage tomato panna cotta and black olive sable
  • Beef shin polenta chips and horseradish mayonnaise
  • Squid ink tapioca and lobster
  • Foie gras rochers

 

Seafood Stall

  • Vodka, confit lime and pink peppercorn cured organic salmon with a horseradish Granita
  • Celery and ginger marinated tuna
  • Coconut and vanilla consummé, ginger bubbles
  • “rhubarb’s” lemonade shot with a crisp red mullet brandade
  • Orkney divers scallop in the shell and Waldorf salad
  • Wild seabass, lemon puree and dashi caviar

 

Main course

  • Loin of Lamb, pea and sweetbread popcorn with courgette and basil espuma, fresh peas and crisp shallot
  • Halibut Grenobloise heritage beetroot, dill and shaved fennel salad

 

Neon Pudding Stall

  • Espresso martini jelly chocolate coffee bean
  • Neon Macaroons
  • Passion fruit cronuts
  • Neon lollypops
  • Passionfruit and Mango trifles
  • Gin and tonic jelly with lime foam
  • Lemon meringue pie with lemoncello pipette
  • Raspberry ripple Eton mess with framboise
  • Pistachio, white chocolate, ginger crunch with pistachio cream liquer
  • Neon meringues with high peaks like bubblegum pavlova

 

 

For further information please contact

Charlotte Noble

charlottenoble@rhubarb.net

0208 812 320