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Magazine / Spring menu tasting experience with Chef Ben Mulock

Spring menu tasting experience with Chef Ben Mulock

Join us for an exclusive dining experience, where Balans’ Executive Chef Ben Mulock shares a bespoke, seasonal Spring menu of exciting dishes at an intimate evening hosted at the legendary Balans No.60 (The Big One) Old Compton Street.

Chef brings his extensive knowledge and passion for foraged ingredients from the stunning UK countryside and coastal areas, combined with a deep dedication for showcasing amazing, seasonal produce. From this, he builds a menu full of unbelievable flavours and textures, as well as shining a light on the incredible skills of our talented chefs.

So, what’s on the menu?

To start

Oat-fried buttermilk chicken, burnt onion aioli, pickled samphire.

New season breakfast radishes, Bungay butter, smoked salt

Wine pairing – Touraine Sauvignon Blanc, Lionel Gosseaume

This French Sauvignon Blanc from the Loire Valley is a refreshing and flavoursome wine, full of green apple, lime and gooseberry aromas. A perfect accompaniment to start us on our gastronomic evening.

Course 1

Nettle gnocchi with broad beans and wild garlic butter.

Wine pairing – Gavi di Gavi, Nicola Bergaglio

This delightful wine from the Piemonte region of Italy is a great example of a Gavi di Gavi. A lovely, elegant, aromatic wine, it has an unusual length that ensures it’s not overshadowed by the richness of the wild garlic butter.

Course 2

Chilled watercress velouté, brown shrimp, chive oil.

Wine pairing – Albariño, Martin Códax

A standout wine that captures the Galician coastline in a glass, its salty end notes pick up the stronger, slightly salty flavours of the brown shrimp.

Course 3

Kent asparagus, charred confit salmon, sauce gribiche.

Wine pairing – Rock Angel, Chateau D’Esclans

Brand new here at Balans, this sophisticated wine is bigger and richer than most rosés, with a minerality similar to Sancerre, great with asparagus, it also has a slight hint of honey to compliment the sweet creaminess of the salmon.

Course 4

Slow roasted spring lamb shoulder, jersey royals, baby carrots in sorrel butter and green sauce.

Wine pairing – Rioja Gran Reserva, Ramón Bilbao

Everything you want from a great Rioja and then some, this wine is full of punchy ripe fruits like cherries and plums, partnering perfectly with the sorrel, but then the subtle hint of aromatic herbs like rosemary sing with the lovely sweet Spring lamb.


Rhubarb and custard panna cotta, brioche croutons.

Wine pairing – Sauvignon Blanc (Leah), Seresin

Another great addition to the wine list here at Balans, this interesting example of a New Zealand Sauvignon Blanc carries lots of tropical fruit flavours which perfectly counterbalance the tartness of the rhubarb whilst carrying through the rich creaminess of the panna cotta.

To finish

Speciality teas & coffees

Each of the 5 courses will be accompanied by a 100ml glass of fine wine, perfectly paired to the flavour profile of each dish.

Spaces are extremely limited, so CLICK HERE to reserve your space now.

Sunday 21st May, 6.30pm

Full tasting menu with wine pairing is £75pp, payable in advance.

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