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EAT THE HARVEST WITH CAIGER & CO


caiger and co london catering jessie westwood studio sorores

In the first week of November Studio Sorores was invited to an exclusive four course dining experience inspired by the Autumn Equinox, to celebrate the change in seasons. As well as featuring some new suppliers the team at Caiger & Co wanted to talk about changes they have made with steps towards more sustainability.


The event was hosted at the Park Village Studios, and you can see the menu below to discover all of the delights tasted that evening!



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TO NIBBLE


Spelt Lavoush Crackers, Quince Gel and Shaved Sinodun Cheese with Pickled Black Raddish

Venison Cigar with Onion Ash and Micro Greens with Mustard Cream


Crémant de Bourgogne Brut Cave de Lugny NV


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TO START


Jerusalem Artichoke Veloute with Malted Crisps, Fresh truffle and Extra Virgin Olive Oil


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TO FOLLOW


Seasonal Pumpkin and Squash Gnocchetti, Heritage Miso Butter and Crispy Sage with Salted Ricotta


Pinot Bianco, Kellerei Kurtatsch, Alto Adige, Italy


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THE MAIN


Seared Venison Fillet, Salsify and Celeriac Puree, Blackberry and Port Jus and Bar Marked Potato Fondant


Malbec Las Pampas, Mendoz, Argentina


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TO END


Land Malted Chocolate Cremeux with a Poached Earl Grey Pear and a Lavender Crumb


Big Apple Manhattan




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