Review of Cuisson Popdown

Private dining gastronomy trio Cuisson are well into their new POPdown concept of dinner and desserts in the basement of coffee shop Borough Barista.

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Here, diners can mingle with the chefs and even help out plating up their dishes, taking the novel idea of a supperclub to another level of high end dining with a bit of imagination and creativity at affordable prices.

Their four course menu comprises of French cuisine with modern techniques;

Yoghurt, cucumber and anise.
The yoghurt is a bi product of the creamed butter we sampled earlier – nothing is wasted. Diced cucumber lined the bottom of the glass with swirls of green grass dill oil and garlic oil – which I did myself šŸ™‚ with a sprinkling of pumpkin seeds and anise. Much like an Indian lassi or a dairy gazpacho the thinned yoghurt was refreshingly cooling and soothing to drink. The seeds and spices added texture and crunch to the delicate light starter.

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Ratte potatoes, hay, grelot tops and umami .

The mini potatoes blackened Ā from the burnt hay were soft and sweet, their skins were crisped and salted for a contrasting flavour. The hay had been distilled into a vingeretteĀ but was not bitter or charred.Ā The umami dressing enhanced the plate and palette.

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Duck pate, roasted pineapple, pink peppercorns and walnut.
The dusty pink pate was rich , smooth and creamy served on a squared cracker. An after taste of spiced heated peppercorn with a nutty edge.

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Octopus pill pill, mustard and wild rice.

Fleshy meaty cuts of octopus, buried under crunchy earthy wild rice for a nutty flavour and strands of shallots for added sweetness.

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Slow cooked salmon, horseradish cream and watercress.

Soft silky salmon cuts like butter but remained flakey. Halved sweet shallots and a rich horseradish cream boosted the salmon’s fresh taste.

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Mango and lychee bavarois, strawberry and black olive.

Light airey almost whipped bavarois cream thickened with gelatine and sweetened with lychee. A fruity mango jelly topping with oaty buttery shortbread shards, earthy black olive reduction acted like a fig treacle.

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Cuisson POPdown was a fantastic night of nouvelle cuisine, fresh seasonal ingredients created innovative dishes for a sensational tasting menu each plate presented with michelin style & precision. Ā A definite fun supperclub experience, a very relaxed room and front of house.