Oh I do love the City of London Distillery. From the smell of gin in the air when you open the doors to the third perfectly crafted gin cocktail of the night, its all pretty fantastic. And to make it even better, everyone’s favourite gin joint is now serving food! So on a quiet Tuesday night I made it my mission to eat my way through their entire menu.
Each dish is based on one of the tasting notes in the house gin; juniper, lemon, pink grapefruit, orange, coriander seeds, angelica root and licorice. I like that this is not just normal tapas or bar snacks, the menu matches the entire ethos of COLD and the London Bar Consultants – it makes the distillery a fully immersive and somewhat philosophical experience.
I don’t have the space to tell you about all the dishes (but suffice to say I was STUFFED at the end of my COLD food adventure), so I will just mention the three that you have to have to try when you go. First up is the Liquorice note – a beetroot carpaccio and goats curd on toast. I am not normally a beetroot fan, but this was so thinly sliced and the flavours (between the goat curd and the liquorice) so well balanced that this dish is just a delight.
Next up was the Angelica Root note which was pickled quail’s eggs with black pepper and dukkah. These were essentially posh pickled eggs, but they were sharp and peppery and had me wondering why more bars don’t serve a simple dish like this.
But the absolute winner had to be the Orange note which was the ham hock terrine with orange marmalade. This was like Christmas on a plate, in fact I would go as far to say that this should be a Christmas breakfast dish. I just could not stop eating this tasty combination – salty and sweet and so so good.
The COLD bar treats just waiting for you to try them are:
Black Olive Tapenade with lemon (f)
Beetroot Carpaccio & Goats Curd on Toast with Liquorice Dressing (v)
Vine Ripened Cherry Tomatoes with Buffalo Mozzarella and Coriander (v)
Pickled Quail’s Eggs in House Spice Blend (v)
White Fish Ceviche with Grapefruit (f)
HamHock Terrine with Orange Marmalade
Chicken Liver Parfait with Juniper Berries. Courtesy of Mis en Bouche, London.