A Four Course Meal
at the Notting Hill Kitchen
JANUARY SEES TASTE PORTUGAL return to one of its favourite London haunts – Luís Baena’s Notting Hill Kitchen – where, together with visiting chef João Rodrigues, executive head chef at the one Michelin starred Feitoria Restaurant in the Altis Belém Hotel & Spa, Lisbon, since 2009, the well-travelled host will put on a dinner to die for. A wine flight to accompany the menu will be selected and presented by TASTE PORTUGAL’s sommelier, Antonio Lopes, from Conrad Algarve’s Gusto.
Taking it turns to concoct each of the four courses, the evening will commence, after an aperitif of Colinas Espumante Brut Rosé 2009, with a typical – and delectable – Algarve scarlet prawn, served with cucumber and Almancil orange salad, designed by Rodrigues and accompanied by Soalheiro Primeiras Vinhas 2013.
This will be followed by Baena’s seared hot smoked pink Berlengas swordfish, paired with Esporão Private Selection 2013.
Next, we are back to Rodrigues who will present Alentejo milk-fed goat shoulder, with barley and Barrancos chouriço, accompanied by Luis Pato Vinha Barrosa 2009.
For sweet tooths, the highlight of the evening might well be Baena’s sticky Elvas plum pudding, served with lemon & lime ice cream and Malhadinha Colheita Tardia.
*All of this can be enjoyed, in the elegant yet familial Edwardian townhouse setting on Kensington Park Road, for just £70 / £110 incl. wine flight.
To reserve your place, please contact: firstname.lastname@example.org