It was the inamorata’s birthday so naturally we went for dinner at St. John. We started with martinis of course. They looked like this:
 |
| This pic and the others (apart from the Hepple Gin bottle) by Caroline Gannon. |
Our waitress said they were made with Hepple Gin, which she described as ‘an unusual choice’ though it was her choice rather than ours. A little research reveals that among other ingredients, Hepple Gin contains savoury lovage and bog myrtle, and I can safely say that I’d never tasted bog myrtle before.
And then it was business as usual, though not exactly as usual. I mean when the first starter on the menu is ‘Pig's Head, Radishes and Sorrel’ you know at least one of the things you’ll be ordering. It looked like this:
But old habits die hard, and so for a second starter we had ‘Roast Bone Marrow and Parsley Salad’ which I think I’ve had every single time I’ve ever been to St John.
But this time, in a moment of mid-martini inspiration, I saw the architectural and sculptural possibilities of the dish, or anyway the remains of the dish. I made a Bone Henge.
No comments:
Post a Comment