Experience Icelandic/Indian fusion at the Cinnamon Club

A collaborative dinner between Texture chef-patron Aggi Sverrisson and The Cinnamon Collection’s (Cinnamon Club et al) Vivek Singh will fuse modern Indian and Icelandic cuisines. Sounds interesting? Tickets are now available for this one-off collaboration at the Cinnamon Club on 21 June. It is one of a series of guest chef dinners to be held at the grand Westminster Indian. José Pizarro and Mark Hix will appear in July and September respectively.

The menu is £120pp and includes canapés and five courses, each paired with wine, plus coffee and petit fours. The event starts at 6.30 pm. Buy your tickets here.

On the menu:

Canapés
Tomato essence
Icelandic gravadlax
Lamb seekh kebab in roomali bread
Chicken dumpling chilli garlic stir fry
Semolina shells with mint and tamarind
Glera, Extra Dry Spumante, Villa Doral, DOC, Italy, organic
Starters
Tenderstem broccoli, almonds, rose petals, burnt aubergine
Macon Solutré, Denis Bouchacourt, Mâconnais, Burgundy, France, 2013Traditional King Crab, black rice, coconut, ginger, lemongrass and mouli
Quinta de la Rosa, Dourosa, Douro Valley, Portugal, 2015Main courses
Kerala spiced halibut grilled on banana leaf, green mango chutney
Riesling Kabinett Trocken, Weingut Familie Rauen, Mosel, Germany, 2014Tandoori pigeon, leg roll, sweet corn, red wine essence, bacon popcorn, watercress
Saumur Champigny, Cuvée de Bruyn, Vieilles Vignes, Domaine du Fondis, Loire Valley, France, 2014

Dessert
Texture’s Icelandic Skyr with strawberries and muesli
Malvasia Passito Vigna del Volta, La Stoppa, Emilia Romagna, Italy, 2009

Tea, coffee and petit fours

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