©2016 by Brun Bear Foundation. The Brun Bear Foundation is a registered charity in England and Wales. Its registration number is 1174159. Donations are tax exempt and gift aid can be claimed

The Brun Bear Foundation is again partnering with Gabriel Waterhouse of The Waterhouse Project for an extra special charity dinner. Gabriel has curated an immaculate eight course menu and carefully selected the perfect supporting cast of fine wines. 

Gabriel is one of London's most exciting culinary talents. He is lauded by The Evening Standard as someone who delivers "Michelin quality without the stuffiness". This is our fifth year we have partnerned together. 
 

Aperitif 


Parsley root and apple cider veloute

Sourdough seaweed bread, whipped marmite butter

 

Cauliflower, pickled walnut puree, caramelised walnuts, raisin, caper and pine nuts

Papet del Mas, Brut Cava, Spain

 

Hand dived scallop, elderflower vinaigrette

Papet del Mas, Brut Cava, Spain

 

Chestnut and balsamic risotto

Jackson Estate Stich, Sauvignon Blanc, 2017, New Zealand

 

Mackerel, pickled blueberries, walnut cream, dill oil

Jackson Estate Stich, Sauvignon Blanc, 2017, New Zealand

 

Pheasant doughnut, spiced harissa

Alexandre Burgaud, Beaujolais, 2017, France

 

Stilton, pear sorbet, celery cress, rye and nigella seed cracker

Gonzalez Byass - Solera 1847 Cream NV , Spain

 

Toffee apple on a stone

 

Guinnes ice cream, chocolate soil, toasted meringue, puffed barley

Marcarini, Moscato d’Asti, 2017, Italy

 

Chocolate and thyme truffles, espresso martini wine gums

Fresh mint tea and coffee

Eight course Brun Bear Foundation Dinner with wine!

£85.00Price
  • BRUN BEAR FOUNDATION: 21 November  2019 MENU

    The Brun Bear Foundation is again partnering with Gabriel Waterhouse of The Waterhouse Project for an extra special charity dinner. Gabriel has curated an immaculate eight course menu and carefully selected the perfect supporting cast of fine wines. 

    Gabriel is one of London's most exciting culinary talents. He is lauded by The Evening Standard as someone who delivers "Michelin quality without the stuffiness". This is our fifth year we have parterned together. 
     

    Aperitif 


    Parsley root and apple cider veloute

    Sourdough seaweed bread, whipped marmite butter

     

    Cauliflower, pickled walnut puree, caramelised walnuts, raisin, caper and pine nuts

    Papet del Mas, Brut Cava, Spain

     

    Hand dived scallop, elderflower vinaigrette

    Papet del Mas, Brut Cava, Spain

     

    Chestnut and balsamic risotto

    Jackson Estate Stich, Sauvignon Blanc, 2017, New Zealand

     

    Mackerel, pickled blueberries, walnut cream, dill oil

    Jackson Estate Stich, Sauvignon Blanc, 2017, New Zealand

     

    Pheasant doughnut, spiced harissa

    Alexandre Burgaud, Beaujolais, 2017, France

     

    ​Stilton, pear sorbet, celery cress, rye and nigella seed cracker

    Gonzalez Byass - Solera 1847 Cream NV , Spain

     

    Toffee apple on a stone

     

    Guinnes ice cream, chocolate soil, toasted meringue, puffed barley

    Marcarini, Moscato d’Asti, 2017, Italy

     

    Chocolate and thyme truffles, espresso martini wine gums

    Fresh mint tea and coffee

     

    *Vegetarian options available - please contact the host.