To begin proceedings Rabot 1745 served up their uniquely refreshing Fresh Cacao Bellini, a tart, tangy mixture of Brut Prosecco and cacao pulp.
COCOA CUISINE AT RABOT 174515.05.14
Having provided sweet treats at our Reiss Jet Set Summer Event, our friends at Hotel Chocolat invited us along to their recently-opened gastronomic venture, Rabot 1745. The premise for the venue is straightforward yet intriguing - Rabot 1745 is a restaurant which espouses the merits of cooking things with the assistance of a cocoa bean or two. Read on to discover all of the chocolate-centric cuisine that we enjoyed.
SEALED PLANTATION PORK TERRINE
A tentative first step into the cocoa-infused meal which lay ahead of us, this beautiful saddleback pork terrine was accompanied by a cacao nib condiment, which provided a subtle crunch and a little cacao flavour to this delicious starter. A great place to begin.
MULLET & OLIVE GNOCCHI
Balancing various tastes and textures, the Mullet & Olive Gnocchi was simultaneously light, salty and substantial. Under a golden crust, mullet gently flaked while the olive gnocchi tasted creamy, chalky and salty too. Complemented by Borough conched chocolate and mustard condiment, the dish hinted towards the cocoa-inspired taste of things to come.
ROAST SADDLE OF RABBIT
Tender parcels of rabbit came loving wrapped in smoky, crispy rashers of bacon - a more suited dining duo it's hard to imagine. And, not only did the white chocolate mash spread carefully across the plate sound deliciously decadent, it lived up to expectations upon taste; smooth, creamy, and just on the right side of savoury.
SLOW ROAST SHOULDER OF LAMB
In slow cooking, enviable tenderness should be par for the course, and indeed it was in the Slow Roast Shoulder of Lamb dish. Perfectly sized in relation to its richness, the meat was decadently draped in rich cacao balsamic. To cut through this richness select winter vegetables provided a fresh respite, while roast garlic mash was suitably velvety.
In many variants of melt-in-the-middle chocolate puddings a spongy consistency gradually gives way to liquid chocolate centre. Interestingly, upon pricking the slightest of baked shells, the Chocolate Lava pudding instantly yielded and its rich molten centre poured rapidly out.
Despite being a third course, the Chocolate Lava quickly became a distant memory, the former presence of which could only be vouched for by smudgy cocoa remains on a plate.
COCONUT MILK & RUM PANNACOTTA
While not as affrontingly chocolate-centric as the Chocolate Lava pudding, the Coconut Milk & Rum Pannacotta arrived gently wobbling and became the perfect palate cleanser after many cocoa-rich courses. Fresh papaya and mango salsa provided a fresh fruity note which cut through the pannacotta's rich, alcoholic creaminess.
To discover the Rabot 1745 experience for yourself, visit their website here.