Starting with venison Carpaccio decorated with creamy Gorgonzola, black pepper, cress and balsamic dressing, an absolute treat for the taste buds, and what would serve as a soft introduction to a hearty country meal.
To follow, the main dish served a mallard and mushroom wellington, accompanied by sweet potato gratin, imam bayildi, lemon and thyme red wine sauces – by this point I was ready to die happy. But alas, there had to be a dessert of the sweetest kind – a ‘gypsy tart’ (ooh-err) with clotted cream and butterscotch brittle. Incredibly rich, decadent and a bit naughty – The Punchbowl’s Mayfair Supper Club deserves a standing ovation.
