Claudette Zepeda-Wilkins and Zach Meloy, Crop Circle, Sat 7pm

Claudette Zepeda-Wilkins and Zach Meloy, Crop Circle, Sat 7pm

80.00

Mexico, from Escargot to Escamoles, Saturday 17th August, Crop Circle, starts at 7pm

Award Winning Chef Claudette Zepeda-Wilkins from San Diego, California joins forces with Zachary Meloy to take you through a meal that showcases pre-hispanic flavours coexisting with the luxe of the Porfirio Diaz presidency days of 1876-1910. Paying homage to the Matrichs and history of her native country with today’s sensibilty. Throughout the dinner you will notice spices from countries all over the world that have lent their flavours and flare to make Mexican gastronomy what it is today.

Come and enjoy the food the New York Times Raved about. It also happens to be Chef Claudettes’ Birthday!

MENU

Spicy Spanish peanuts with garlic and Chile de Arból

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Salbutes de Relleno Negro: Smoked and marinated turkey with a Mayan burnt chili and spicy paste from Merida, Yucatán. Stuffed in freshly ground Masa, topped with spicy pickled onions and wild coriander blossoms.

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Baja’s Bounty Aguachile: Lime and chiltepin cured scallops with avocado, cucumbers, red onions and radish.

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Tabasco Purito plantain tamal: Grilled summer vegetables and Hoja Santa Mole

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Braised beef ribs in an Oaxacan Chichilo Mole: served with ember roasted squash

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Roasted sweet bananas and cream with pecan ice

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Birthday Cake: inspired from Claudette’s favourite childhood birthday treats of mango, panna cotta and tres leches cake

£80 per person, includes a welcome glass of Gusbourne Sparkling Wine.

Vegetarian and Vegan options available, please inform us if you have any allergies or dietary requirements.

WE ENCOURAGE ALL DINERS TO ALSO PURCHASE A £1 PLANT A TREE DONATION WITH CARBON FREE DINING.

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