Review of Molecule Gastronomy Banquet by Gastronomy Guys

Gastronomy Guys sold out their first popup at Kitchen Party in Clerkenwell and I was lucky enough to attend their 7 course molecule banquet. Willy Wonka food fun with Weird Science experimental dishes, this was certainly going to be a dining experience to remember.

IMG_5204

IMG_5205

Up first were ice cold oysters with a cucumber froth. Chilled fresh oysters with a lemon and cucumber freshness left a zesty tingle on your tongue.

IMG_5208

IMG_5210

Pressed watermelon, oyster leaf with salmon roe and silver leaf. Quite fishy for my taste but the watermelon acted as a great palette cleanser. The contrasting red ruby melon and grass green leaf was stunning to the eye.

IMG_5213

IMG_5214

Next came cucumber balls, tomato jelly and torn mozzarella w/ cucumber flower broth. A Mediterranean inspired salad with a gazpacho twist. A fruity, refreshing, sharp yet juicy jelly fruit and veg with a smooth chilled pea green cucumber broth poured delicately around the tomatoes and mozzarella.

IMG_5215

IMG_5218

The best bread I’ve ever tasted! warm, dinner rolls with a shiny brioche crust with a soft delicate sweetness was incredible. The smooth light and almost whipped scoop garlic butter was airy but remained rich in flavour. The dark brown burnt butter was not bitter as I expected, a depth almost spice like sprinkle.

IMG_5219

Never seen before squid ink crisps, a thin flat texture with a curled ends and a dark mushroom colour. An innovative take on the humble crisp.

IMG_5224

Rich and buttery Foie gras with a duck and pork rillettes was quite an intense flavour. The pate was thicker than a mousse texture but packed with the a full bodied strong taste. The pear glumps with a slight apple essence cut through the richness of the foie gras.

IMG_5221

Here came the nitrogen.. a bowl of cucumber froth bubbled and smoked over the table. The aroma of the sea engulfed the air, the salty fresh air of beach holidays came flooded back.

IMG_5223

IMG_5225

IMG_5226

IMG_5229\

This got us in the seafood frame of mind as we tucked into the creamy skinless dover sole, brown butter and lobster bisque. Cooked to perfection the flakey fillets were firm but delicate and flavourful with a meaty texture. The bisque was a creamy thinned gravy infused with a subtle lobster flavour.

IMG_5230

Up next was the cauliflower, orange, truffle and smoke dish. I am not the biggest cauliflower fan so this dish was my least favourite and seemed to divide the room. The orange was an odd element and quite bitter and the cauliflower was indulgently rich and creamy yoghurt and didn’t blend well against the orange oil.

IMG_5231

Time for a palette cleanser a watermelon sorbet frozen using liquid nitrogen and flavoured with juice and syrup. A soft crunchy texture and beautifully red sorbet was packed with watermelon flavour and not watery. Topped with a watermelon tuile was fruity and remained crisp against the sorbet.

IMG_5232

The star of the banquet was the wagyu beef with roasted vegetables. Perfectly pink and cut through like butter the dish was tremendous. The beef fillet sat on top of creamed mash and accompanied with a selection of seasonal roasted British vegetables. A triumph of a dish.

IMG_5235

When the menu just said bacon I didn’t know was coming; smoky pancetta wrapped tightly and dipped in maple syrup = bacon lollipops! Genius!. Salty against the sweet maple was divine.

IMG_5237

I managed to fit in dessert ; Chocolate ganache squares with yoghurt ice-cream and wild strawberries. Picturesque plate with vivid colours looked like masterpiece. Dense and luxurious chocolate was devilishly rich, the slight sour yoghurt cut through the sweetness with the added strawberry puree for that extra zing.

IMG_5239

A fantasy, ambitious, innovative and perfectly executed menu by Gastronomy Guys. Every dish was different in taste, sight and excitement due to Chef Sujan’s creative mind set and concept on making food fun and delicious. Genius.


Read more about Gastronomy Guys on Edible Experiences