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Gusto Italian launches its inaugural Chef’s Table Experience

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Gusto Italian has launched its inaugural Chef’s Table Experience
Gusto Italian has launched its inaugural Chef’s Table Experience

Contemporary restaurant Gusto Italian has launched its inaugural Chef’s Table Experience, an exquisite 6-course tasting menu serving up Italian elegance.

Parties of 6 to 12 people will secure a front-row seat at this unique dining experience for 2.5 hours. Included is a personal chef, an exclusive seat at the chef’s table, a dedicated private host, and a welcome drink upon arrival, all for £49.00.

Guests will be welcomed with a glass of Ferrari Maximum Brut Rosé NV, selected for its ‘Italian Champagne’ status.

The menu has been created by Executive Chef Graham Kirk, and the dining experience will begin with Roasted Balsamic Beetroot, followed by either Butter Roasted King Scallop or Roast Artichoke, Truffled Linguini, Sgroppino – a refreshing Italian palette cleanser, Seared Beef Fillet or Vegan Flank Steak. The meal ends with a classic dessert from the South of Italy, a Ricotta and Lemon Tart.

Graham said, “I’ve been with Gusto for over 17 years and have developed every menu our guests have enjoyed during that time. The range of flavours across the menu reflect my personal exploration of Italy.

“The roasted balsamic beetroot and whipped goat’s cheese were inspired by a salad I tasted in Bologna. The acidic dressing accompanying the salad in Italy inspired me to introduce similar flavours to the plate by pickling the beetroot, adding complexity and acidity to the dish.

“The rich and decadent truffled mushroom linguini is a classic flavour combination from Piedmont, a region famous for its truffles. I’m really proud to present this menu as part of the chef’s table experience.”

To elevate the evening, a wine flight has been expertly curated by Group Manager, Josh Maudsley, to pair harmoniously with each course for an additional £35.00 per person.

Josh worked closely with Graham when developing the menu to match each course with the perfect wine that would complement not only the flavours of each dish but also tell a story of some of the best wines produced in Italy.

Josh said: “The main event of the menu – the fillet steak – deserves a standout wine, which I have matched impeccably with Masseria Borgo dei Trulli Lucale Primitivo, a bold, tannic Appassimento style wine from Puglia.

“A percentage of the grapes are sun-dried and give the wine notes of date, raisin and prune. This wine also expresses notes of vanilla, blackberry and Morello cherry. The tannins in this wine help to soften the proteins of the steak, releasing more flavour and enhancing the eating of this dish.”



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