~ THE ESSENCE OF FOOD ~
with Paola Carlini

Following the success of her pioneering dining concept 'Cacao',  chef Paola Carlini's latest genesis - The Essence of Food - is a nod to all the senses; fresh combinations of fragrant seasonal ingredients over five delectably crafted courses courses. 

*Location: Spitalfields (address emailed upon booking)
*Night one: Friday 27th July (fully booked)
*Night two: Saturday 18th August
*Meat & vegetarian options
*£39 per person

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MENU
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CITRUS & BITTERS
Confit spiced coloured carrots, Frigola & Campari granite
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HERBAL & ANIS
Roasted cauliflower, star anis, chayote puree, tarragon, confit fennel, roasted cauliflower leafs, samphire, sea purslane, green apple
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ROSES & FRUITS
Duck OR tofu magret with Sichuan pepper, fresh tomato chutney, grapefruit, strawberries, roses
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SMOKED & SPICY
Coffee baked sweet potato, beurre noisette, hazelnuts and tobacco foam
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PINE & PERFUME
Fried polenta cake, rosemary, poached fig, lavender, roasted peach, slow gin yogurt 

Fun, flavour and never taking life too seriously are not just the tenets of Paola's inimitable personality but also those of her cooking, with The Essence of Food being next in her series of sense-tingling food concepts.

Born in Venezuela to an Italian, Spanish and German family, Paola Carlini's cooking style is the personification of her diverse roots; blending classic European methodologies with tropical influences of Central American 'sabor'. 

After leaving Venezuela, Carlini's journey took her to Europe where she received training at the esteemed El Celler de Can Roca in Spain before bringing her unexampled talent to the UK where she spent several years as Sous Chef for Gü Desserts.

Through her food concept development outfit the Taste Collaborative, Carlini now works on her own wildly diverse projects which often transcend food, art and science. One recent sell-out experience she conceptualised and produced was Cacao, a homage to the versatile exotic seed with an extensive tasting menu, and each course inspired by the various stages of the fermentation process, from raw seed to chocolate bar.