For one night only, Rex Whistler's Head Chef Alfio Laudani will be bringing his mentor, Chef Pascal Proyart, to Tate Britain. Together they have created a special four course menu using game that Pascal has caught.
Chef Pascal is passionate about game and throughout the evening he will also present information about game, game cookery and what inspires him.
To compliment the menu, our team of Sommeliers have selected wines from Tate's award wining cellar to accompany the evening. Guests will also be able to enjoy the full wine list.
Berkshire Muntjac Venison
Tartar| Quail Egg | Sourdough Toast
2014 Rielsing ‘Nierstein Oelberg’, Rheinhessen
Wild Mallard Duck
Coffee cured Breast |confit leg |squash | Honey Mustard | spiced walnuts
2016 Pinot Noir, Albert Boxler, Alsace
Holcot Estates Red-Legged Partridge
Truffle | Vine Leaf | Chestnut Cognac Soup | Wild mushrooms Wild Garlic Oil | Pancetta | Celery Cress
2005 Rioja Reserva ‘Viña Tondonia’, Bodegas R. López de Heredia Dessert
Scottish Wild Venison Roebuck
Loin Roast | Shoulder Braised Parcel | Sweat Potato Compote | Heritage Carrot | Wild Blackberry Sauce Poivrade
2013 Montepulciano D’Abruzzo Riserva, Azienda Agricola Binomio
Confit Figs | Grapes | Meringue | Hazelnut & Sorrel Leaf
2013 Chardonnay Beerenauslese, Weinrieder, Niederösterreich
Chef Pascal Proyart
Chef Pascal Proyart's career has taken him from his upbringing in France to becoming an award winning chef in London, today he focuses his time on sourcing great quality game and working as a private chef.