Banquet Menu by Heston Blumenthal

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1 Liquid Nitrogen Poached Green Tea and Lime Mousse

2 Orange and Beetroot Jelly

3 Oyster and Passion Fruit Jelly, Lavender

4 Pommery Grain Mustard Ice Cream, Red Cabbage Gazpacho

5 Jelly of Quail, Langoustine Cream, Parfait of Foie Gras, Black Truffle and Oak Toast*
Served with Oak Strips that melt in the mouth

6 Snail Porridge
Jabugo Ham

7 Roast Foie Gras
Chamomile, Almond, Cherry and Amaretto Jelly

8 Sardine on Toast Sorbet
Ballotine of Mackerel

9 Salmon Poached with Liquorice
Asparagus, 'Manni' Olive Oil

10 Poached Breast of Anjou Pigeon, Pancetta
Pastilla of its Legs, Pistachio, Cocoa and Quatre Épices

11 White Chocolate and Caviar

12 Mrs. Marshall's Margaret Cornet

13 Pommes Puree and Lime Jelly with Maple Syrup

14 Pine Sherbet Dib Dab

15 Mango and Douglas Fir Puree
Bavarois of Lychee and Mango, Blackcurrant and Green Peppercorn Jelly

16 Red Pepper Tuile,
Basil Blanc-Mange
Beetroot Jelly

17 Parsnip Cereal

18 Smoked Bacon and Egg Ice Cream*
Tomato Jam, Tea Jelly
Click here to download exclusive recipe

19 Earl Grey Tea Drink, Grass Beads, Apple and Lindi Pepper Foam

20 Violet Tartlet

21 Délice of Chocolate*
Served with Headphones to Amplify the Noise

22 Tobacco Chocolate. Leather Chocolate, Oak Chocolate

23 Balloon Filled with Mint