HITHE + SEEK AND JAMES SHARP COMBINED THEIR EXPERTISE TO CREATE A PUNCHY, FLAVOUR FILLED EIGHT-COURSE MENU

By Tanya Howard | Founder, The Live Review London · @glamglitzlondon | Press Invite

At the start of May Hithe + Seek collaborated with MasterChef: The Professionals contestant James Sharp. James Sharp is the co-founder of Palette Dining and Hash Hut London. Together with Head Chef Fabio De Paolis they created an eight-course menu that included punchy, flavour-filled dishes. This was the second in a series of exclusive chef partnerships following a collaboration with Hannah Crosbie in February.

THE MENU

• Chickpea Panisse: apricot harissa, charcoal roasted vegetables
• Jalapeno & Kaffir Lime Espuma: cured mackerel, sourdough croutons, charred Chinese chives, apple and pickled cucumber
• Seared Queen Scallop: kabocha squash mash, XO sauce and crisped buckwheat
• Poached Oyster: fermented wild garlic, chive and dill oil, green chilli and puffed rice with fingerlime
• Mini-Venison Saddle Wellington: corn-fed chicken breast duxelles, tarragon béarnaise
• Brown Butter Hash Brown: beef tartar, coal-oil emulsion, Lyonnaise onions and raw mushroom
• Candied Orange Sponge: trifle Anglaise and negroni foam
• Chocolate Marshmallow: coffee pasty, chocolate cremieux and sesame

CAN YOU GUESS WHICH DISH I WAS MOST EXCITED FOR?

Starting with the Chickpea Panisse I was interested to find out what apricot harissa tasted like. I’ve used harissa in cooking before but didn’t realise it came in different flavours. Harissa gives a subtle kick to a dish, so the apricot added a tangy sweetness. It was a great flavour combination against the crispy hash brown. Looks like I’ve worked out what dish to cook next with the pot of harissa currently sat in my fridge.

Next up we had the Jalapeno & kaffir lime espuma which I wasn’t too sure about. I’m not usually a mackerel fan but this dish made me rethink my stance on mackerel. The fish was cooked to perfection, flaky and tender, while the kaffir lime espuma added a refreshing zing. The sourdough croutons added a layer of texture to the dish, I just wish there had been more… Cue me trying to steal them from my friend’s dish.

Then came the dish I was most excited for, scallops! Let me tell you, if scallops are on the menu it feels like a crime not to order them. I’m obsessed, and I can happily say the Seared Queen Scallop did not disappoint. All the elements of this dish complimented each other well, from the creamy mash to the crispy buckwheat. We decided to skip the following dish of Poached Oyster as neither of us are fans.

THE PERSONALISED TOUCHES SHOWED THIS WAS MORE THAN JUST A MENU COLLABORATION

The next dish was the Mini-Venison Saddle Wellington which was a personal favourite. Not only was the venison cooked to perfection, but it was also adorable. Is it just me that loves a miniature, everything in miniature is cute right?! The pastry casing was the right level of crisp and the addition of the corn-fed chicken breast duxelles added a unique twist.

Even though I’m not a huge fan of beef tartare, I couldn’t resist trying the Brown Butter Hash Brown. From one bite you could instantly see why James Sharp has made a name for himself with hash browns. You’d think you can’t go wrong with potatoes and yet so many do, but not James. The crisp exterior and fluffy interior were a delightful mix.

And finally, it was time for dessert. I found the negroni foam on the Candied Orange Sponge a little too strong for my palate. But the moist and soft sponge paired with the candied orange created a harmonious balance. And who could resist a literal chocolate marshmallow? It was a bit of a challenge to eat all the components together, but it was a playful and indulgent treat.

The collaboration between Hithe + Seek and James Sharp is a testament to the creativity and talent of both parties involved. The attention to detail and the personalised touches, like James adding the espuma at your table, showed this was more than just a menu collaboration. It’s clear this was a labour of love from start to finish, and this is a culinary adventure I won’t soon forget. With attentive staff and a welcoming atmosphere, dining at Hithe + Seek is always a pleasure.

Photo Credit: David Robson

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