Tom Brown and Richard H Turner collaborate on the ultimate Surf ‘n’ Turf menu at Gridiron
The Gridiron by COMO has announced that the second of their collaborative “Gridiron Guests” dinner series, with Tom Brown of Cornerstone will be on Monday 1st July.
Tom Brown, head chef of award-wining Hackney Wick seafood restaurant Cornerstone is heading to Mayfair to cook with Gridiron’s executive chef Richard H Turner. The pair have combined their passions to create the ultimate surf’ n’ turf menu. Both chefs will take charge of Gridiron’s namesake – the bespoke gridiron commissioned especially by executive chef Richard H Turner – to cook an exclusive four-course menu which includes dishes such as Grilled bone marrow with scrambled egg and caviar, Crab crumpet rarebit with Worcester sauce, Whole John Dory with roast chicken butter sauce and Chargrilled prime rib of beef with H.P & Madeira Gravy.
In honour of the event, Gridiron has created a decadent Caviar Truffle Martini to compliment the menu. The martini combines End of Austerity by Rebel Rabbet: an organic grain spirit made from vacuum distilled beluga caviar and white truffle, with a coffee liqueur, miso and clear milk blend, plus Exmoor Caviar oil and a fine vermouth. The result is the most luxurious martini available, served with sustainable British Exmoor Caviar on the side. The martini is priced at £16 and will remain on the Gridiron menu for the rest of July.
Tickets for the event are priced at £75 per head, and there is also a Chef’s Table, available to book for up to eight guests, and a Kitchen Counter Experience, which includes the Caviar Truffle Martini and a signed apron for £100. A wine pairing will also be available for £45.
The full menu is as follows:
For the table
PICKLED OYSTERS, CELERY, HORSERADISH, DILL
GRILLED BONE MARROW WITH SCRAMBLED EGG AND CAVIAR
CRAB CRUMPET, RAREBIT, WORCESTERSHIRE SAUCE
WHOLE JOHN DORY WITH ROAST CHICKEN BUTTER SAUCE, LEEKS
CHARGRILLED PRIME RIB OF BEEF WITH H.P. & MADEIRA GRAVY
DRIPPING FRIED POTATOES, MALT VINEGAR
SHAVED VEGETABLE SALAD WITH SPENWOOD
SUMMER FRUIT AND BROWN BREAD SUNDAE WITH CRÈME FRAICHE AND HONEY
Sittings start at 6pm with last sitting at 10pm. Tickets can be bought here.