Cloudy Bay extends festival season

As the London Restaurant Festival reaches its half-way point, Cloudy Bay is giving food lovers the chance to enjoy its pop-up collaboration with The Montagu in Marylebone until early December.

A special Cloudy Bay Chef’s Table has been set up overlooking the kitchen, where Montagu chef Carlos Teixeira and his team will cook up a five course seasonal menu designed to complement a range of wines from this iconic New Zealand brand.

From a sparkling aperitif of Pelorus matched to an amuse bouche of seared swordfish and tuna with a parmesan crisp and salsa verde, the menu continues with the following pairings:

Smoked duck breast with fig and roast sweet pepper salad and shaved fennel
Cloudy Bay Chardonnay 2007

Fricassée of scallops, prawns and clams with lime
Cloudy Bay Sauvignon Blanc 2009

Whole roasted foie gras, Cox’s Orange apple, black truffle
Cloudy Bay Te Koko 2007

Braised breast of veal, curcuma polenta, blackcurrants and glazed root vegetables
Cloudy Bay Pinot Noir 2008

Pear and almond tart, honey ice cream, clove and vanilla foam
Cloudy Bay rarity – to be revealed

The menu can be prepared for a table of between six and nine guests and is available on weekdays for lunch or dinner, priced at a total of £95 per head.

To book, contact The Montague directly on +44 (0) 207 299 2037

Click here for full details of the London Restaurant Festival.

Gabriel Savage, 12.10.2010