{"id":10309,"date":"2019-06-30T12:52:11","date_gmt":"2019-06-30T12:52:11","guid":{"rendered":"https:\/\/laughfrodisiac.com\/?p=10309"},"modified":"2019-06-30T12:52:13","modified_gmt":"2019-06-30T12:52:13","slug":"event-at-10-cable-street-phenomenal-tasting-menu-by-acorn-restaurant","status":"publish","type":"post","link":"https:\/\/laughfrodisiac.com\/2019\/06\/30\/event-at-10-cable-street-phenomenal-tasting-menu-by-acorn-restaurant\/","title":{"rendered":"Event at 10 Cable Street: Phenomenal Tasting Menu by Acorn Restaurant"},"content":{"rendered":"\n

This weekend, we had an INCREDIBLE supper club experience at 10 Cable Street, with a special dinner presented by Michelin-guided vegetarian restaurant Acorn, coming all the way from Bath to make me happy. It was a six-course tasting menu. You can see in my blog archives that I\u2019ve had lots of vegan tasting menus in this city, and while they\u2019ve all been good, overall they\u2019ve been kind of boring (and always lacking in protein). While the protein issue wasn\u2019t fixed here, as it was another fance restaurant focusing on the magical powers of cooking vegetables well, there was no boring to be found. These six dishes were all spectacular & interesting, with unique flavor profiles that you\u2019d NEVER guess would work, but work (exceedingly well) they did. <\/p>\n\n\n\n

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Let\u2019s take a look at all the food, course by course (one by one, till you shout \u2018enough I\u2019m done!\u2019 except I can\u2019t hear you so no).<\/p>\n\n\n\n

Course 1: Pea sorbet in juice from the garden <\/p>\n\n\n\n

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I know, what? Pea sorbet? In GREEN JUICE? With a random sourdough crispbread on top? Are you shitting me? Honestly, although the crispbread felt out of place (and we got real sourdough bread later in the meal so that was enough (yay bread!)), this was one of my favorites. The juice held pickly celery bits, samphire (I LOVE samphire), fresh peas, mustard seeds, just a whole juice cleanse worth of goodness. It was so refreshing, and the impressively successful sorbet was unlike anything I\u2019ve had before. I felt completely detoxified from it (and yes that’s b.s. but it felt like a happy summer day).<\/p>\n\n\n\n

Course 2: Carrot, almond, and parsley <\/p>\n\n\n\n

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This was a play on carrots two ways: what seemed to be slow cooked and then charred, and then pickly discs on top (lol pickly discs), with a parsley ice, some almonds, and a dollop of cream. The parsley ice could have used salting, but otherwise this was very nice, although I would have preferred more of a saucing to make it more interesting. I feel like this was the one dish that I could have believed coming from a past restaurant visit, where it was all good, don’t get me wrong, but not exceedingly special.<\/p>\n\n\n\n

Course 3: Cauliflower glazed in coffee, hazelnut polenta <\/p>\n\n\n\n

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As someone who doesn\u2019t drink or like coffee, I\u2019m shocked that this dish might be my favorite. The coffee-glazed cauliflower was GENIUS, absolutely a work of genius. There\u2019s something about that coffee depth that really shines with the cauliflower, raising the so maligned but so hard-working vegetable to new heights. It worked so well. The creamy, super rich polenta was delicious, like a fancy ass breakfast porridge but fancyassier. On its own, it would be something I\u2019d want more for a loaded-oatmeal-like dessert treat, but with the cauliflower this was all so right.<\/p>\n\n\n\n

Course 4: Mushroom parfait, bobby beans<\/p>\n\n\n\n

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This dish was a mushroom lover\u2019s fantasy, and since I\u2019m a mushroom lover, I was clearly bowled over. The various mushroom parts of this dish were extraordinary. The king oyster mushroom was, as my seatmates pointed out, EXACTLY like scallops, with the same texture. I love oyster mushrooms. The jelly square was actually pure truffle goo, like WHAT in the world, how did they inject so much truffle flavor, and into what? What\u2019s the base? Just pure fat? I don\u2019t know but WOW. There was so much of it and it was so unbelievably rich that I had trouble finishing it, but it was so delicious that I wanted to. (And then I got a bellyache.) But a little goes a long way with pure truffle goop goodness. Tiny little cartoon mushrooms and green onions dotted the dish to brighten up the heavy flavors, a really smart and necessary addition, plus there were a few endive leaves just like chilling randomly. Bobby beans (you gotta say it like MMMBOBBY NEWPORT!) apparently just means regular green beans cooked in oil, but they were wrapped in a long magician\u2019s scarf of a collard leaf which I adored, obviously. <\/p>\n\n\n\n

Course 5: Strawberries, fennel sorbet <\/p>\n\n\n\n

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this was incredibly hard to photograph it’s in a glass!<\/figcaption><\/figure><\/div>\n\n\n\n

It\u2019s not British summertime without perfect strawberries, but that fennel sorbet, like the pea sorbet, was the star. It was SUPERB. If you like anise flavors, this would have blown your G-D MIND. I mean come on it was fennel sorbet! It managed to be the right level of sweet without becoming medicinal, and while packing enormous fennel flavor into each spoonful. <\/p>\n\n\n\n

Course 6: Chocolate, olive oil, and parsnip<\/p>\n\n\n\n

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We were all nervous about this one, because, while chocolate and olive oil are friends, who invited parsnip? I don\u2019t even like parsnips; it\u2019s like my least-eaten vegetable. (Damn between coffee and parsnips this dinner sure challenged my tastes.) How were they even going to combine the three ingredients? Well, geniusly, of course. The chocolate was in a rich, wonderful ganache that I could eat every single day for dessert, happily. There were harder little chocolate bits underneath it that I very much enjoyed finding. But the surprise was the parsnip, in the form of a third and final impressive sorbet. The creaminess of the parsnip made it more like an ice cream, and somehow, someway, by the grace of god, it was actually delicious. There\u2019s no wiggle room in making parsnip ice cream; one drop too much of sugar and it\u2019s gross sugary parsnips. But they nailed it, and it\u2019s mind-boggling. The whole dish was covered with drops of candied ginger to tie it together and it was so good. <\/p>\n\n\n\n

<\/p>\n\n\n\n

As if that weren\u2019t enough, they sent us home with little treat gifts! Inside these little cloth (\u201chis napkins are made of shirt material!\u201d \u201ccloth\u201d) sacks were handmade truffles and caramels. I KNOW!<\/p>\n\n\n\n

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And they were DELICIOUS. I don’t know whether to thank the venue or the restaurant for these, but thanks to everyone. What an adorable, delightful capper to a fantastic dinner. <\/p>\n\n\n\n

Acorn Restaurant Supper Club at 10 Cable Street, Whitechapel, London, UK<\/strong><\/p>\n\n\n\n

Water speed: <\/strong>There were carafes of water already on the (communal) tables when we arrived! That is the best way to become my friend! Sure the glasses were only 2-sip-holders but with a carafe at the ready, it was great! And even though I kept finishing the pitchers quickly, someone would IMMEDIATELY come to replace it. Super impressed.
Service: <\/strong>Very good considering how hard it is to serve dozens of people the same thing at the same times. I loved that the head chef came out to tell each table about each dish. It felt very special.
Bathrooms: <\/strong>10 Cable Street has one lil guy that is kind of smack in the middle of the dining room and feels a little weird; I might just go home next time! But it’s fine. The only problem was that the communal tables had bench seating and, in a long dress, I COULD NOT get in and out of my seat without looking like a fool LIKE A FOOL. So dress appropriately. (Also, if you have limited mobility, contact them in advance about your seating.)
Food: <\/strong>So impressive and delicious, we are honestly considering a trip to the Bath restaurant.
Bonus: <\/strong> It’s nice to eat a great meal surrounded by like-minded folks! I said folks lol! We talked to really nice people and had a ball. Also, did I mention I live pretty much next door? I can’t wait to see what the next event at 10 Cable Street is. <\/p>\n\n\n\n

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