Scallops, celeriac puree, pancetta lardons, pistachios, chives, caper beurre noisette
Pigeon pie, golden beetroot, hazelnut and blood orange salad
Honey and ginger set cream, stem ginger jelly, roasted rhubarb, almond crumble, rhubarb sorbet, mint, edible gold glitter
It was Gold'n'Triangles this weekend at Alright Treacle, with a very special supper club inspired by Lydia Treacle's recent exhibition, Precarities, and her love of creating art that includes both gold and triangles.
AT HQ was lit by pink neon lights and the walls were adorned with sculpture and prints, our very own space-age, renaissance gallery cum supper club - the ultimate Treacle collaboration, with the menu being based around all of Lydia's favourite ingredients - scallops, pigeon, and rhubarb (especially for Lizzie).
The evening began with gin fizz, and golden apricot and poppy seed bread with our signature whipped butter and parsley pesto.
We started with pan-seared scallops on celeriac puree, with a triangle of pancetta lardons and pistachios, chives, and a caper beurre noisette.
We lovingly hand-plucked the pigeon for our pigeon pie, which was decorated with gold leaf and served with a rare pigeon breast, golden beetroot, hazelnut and blood orange salad.
Finally, a honey and ginger syrup set cream, with triangles of stem ginger jelly, roasted rhubarb, almond crumble, rhubarb sorbet, mint and edible gold glitter.
This supper was a dream to host, it was lovely to work so closely together on it, and thank you to everyone that came!