THE DINING AREA AS WHISK

  WILD RED DEER

HAM, WILD HERBS, CRANBERRIES & PICKLED ONIONS

WILD FELLOW DEER

TARTARE, BLACK CURRANT & WILD HERBS FROM THE  UNITED KINGDOM

    THE DEGUSTATION MENU VOYAGE 5.1

AUSTRALIA

BLACK GARLIC, FLOWERS, DRIED & CREME CARROTS

GERMANY

ELDERFLOWER, OYSTER, TONIC & APPLE

SPAIN

BLACK POTATO, CAVIAR & SOUR CREAM

REPUBLIC OF SOUTH AFRICA

BLINQ BLOSSOM, BEEF TARTARE, SEAWEEDS & LIME

FRANCE

BEETROOT CRAPAUDINE, FOIE GRAS, LIQUORICE & BLACKBERRIES

AUSTRALIA

FINGER LIME, KING CRAB, SANCHO PEPPER & CREME DE CRAB

JAPAN

OMI (A5 GRADE) BEEF STRIPLOIN, PEAS, EGG YOLK & GINGER CONSOMME

THAILAND

CHILI, PIGEON, WILD RICE & BARBECUE POTATO STOCK

BRAZIL

MACADAMIA, SEA SALT & BLACK TRUFFLE

INDIA

CURRY, HONEY EGGPLANT, TONKA BEANS & LIME LEAVES

PETIT FOURS

RITE OF PASSAGE COCKTAIL

AYLESBURY DUCK VODKA, APEROL BEET SYRUP, FRESH LEMON JUICE, TONIC WATER, EGG WHITE

 SUMMER HOLIDAY

STRAWBERRY-INF– USED HENNESSY VSOP, GINGER SYRUP, FRESH LEMON JUICE, GINGER BEER

 THREE DAY WEEKEND

DEATH’S DOOR GIN, G.E. MASSENEZ PEAR LIQUEUR, FRESH LEMON JUICE, HONEY

We headed back to Whisk and were very excited to be the first diners to sample their new Degustation Voyage Menu 5.1 created by talented Chef Bjoern Alexander. We are always delighted by Chef Bjoern’s unique combinations of flavours and couldn’t wait to see what he had in store for his fifth Voyage Menu. The menu included a vibrant and delicious oyster paired with elderflower tonic and green apple, earthy black potato enhanced with indulgent caviar and sour cream, insanely tender Thai inspired pigeon with chili and barbecue potato stock, melt in your mouth beef utilizing top of the line A5 grade Omi Beef imported straight from Japan, and much more. We loved the creative and delicious recipes which constantly surprised our eyes and taste buds. The entire menu is light and healthy which made it easy to consume ten courses and even have enough room to sample their new game menu.

This month Whisk are introducing a few exclusive game dishes to their menu. All sourced from organic farm Rhug Estate in the United Kingdom, Whisk have created several game dishes made from authentic and sustainable wild game. We love the intense yet delicious flavour of their wild red deer ham perfectly paired with pickled onions and cranberries, and the wild fellow deer tartare, which was presented beautifully with black currant and wild herbs from the United Kingdom.

Make sure to stop at the bar before dinner and start off the night with one of their new speciality cocktails. We loved the Rite Of Passage Cocktail which fused Aylesbury Duck Vodka and Aperol Beet Syrup, fresh lemon juice and egg white. Perfect for those who like deeper flavours over sweet in a cocktail.

Definitely a great month to visit Whisk and sample all the new additions to their already delicious selection.