Guests will be able to experience the full range of Noma Projects' innovative flavours in this unique collaborative menu with KOL.
Noma Projects will take over KOL’s dining room for this dynamic standing event, with guests welcome to discover each new creation from the open kitchen. Now available to purchase online, the products will be incorporated into each dish to allow the diner to experience their umami-rich adaptability and how they can be used to elevate cooking at home.
What products are included? Smoked Mushroom Garum, Dashi RDX, Vegan XO Sauce, Roasted Kelp Salt, and two new products, Wild Rose Vinegar and Forager’s Vinaigrette (launching in mid-August). Noma Projects will also bring a new, secret unreleased product for London guests to try - Corn Yuzu Hot Sauce.
Santiago and Thomas have created a special bespoke menu that marries the ethos of KOL - a restaurant that merges the roots of Mexico, its culture, inspiration and flavours with the native produce of Britain, with Noma Projects’ latest innovations.
Dishes scheduled will include Tostada - Noma Projects Vegan XO Sauce, octopus, tender cabbage, fermented gooseberries, Ceviche - Noma Projects Forager’s Vinaigrette, seafood, seaweeds, succulents (both of which will have vegetarian alternatives) and will end with Nieve - Noma Projects Roasted Kelp Salt, Blanco Jaguar Chocolate sorbet.
Thomas and Santiago first worked together back in 2016. Santiago had partnered with the Noma team that year for their seven-week residency in Tulum in Mexico, and Thomas then was Head of R&D at Noma. The pair worked closely on cataloguing ingredients, helping create recipes and menus, and quickly became friends through their shared devotion to research. Thomas went on to open INUA in Tokyo in 2018, he re-joined Noma in 2021 and later Noma Projects. Santiago opened KOL in London in 2020, which was awarded 23rd in The World’s 50 Best Restaurants Awards in 2023.
Noma Projects launched in 2022 with Thomas now as Creative Director and Annika de Las Heras as COO (formerly General Manager at Noma), channelling the restaurant’s collective knowledge, craft and spirit and bringing innovation from Noma’s test kitchen and fermentation lab to inspire everyday cooking.
Tickets include five small dishes and two drinks from the chef's collaborative menu and two Noma Project products to take away in their signature tote bag.
The KOL Mezcaleria will be open to guests from 14:00 - 18:00 for additional cocktails and additional Noma Projects products will also be available for purchase at the event.
Tickets are £95 and will be available via the KOL and Noma Projects newsletters on Sunday 20th August
Date: 10.09.2023
Time slots available: 12:30 - 14:00, 14:15 - 15:45, 16:00 - 17:30
Address: KOL, 9 Seymour Street, Marylebone, London W1H 7BA
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