Tasting At The Top:

Fenchurch – the contemporary British restaurant 37 floors up at Sky Garden – has launched a new six course Tasting Menu of speciality plates for autumn using fresh, seasonal ingredients and paired with a raft of wines.

The six-course menu has been crafted by 29-year old head chef Zac Whittle (Conran, Galvin), so that guests can try a wider range of the restaurants signature dishes. The menu will be ever evolving as the seasons change, ensuring only the highest quality ingredients are used.

Our review of Fenchurch

A sample Tasting Menu, available from 17th September, includes:

CHOPPED MACKEREL

pickled cockles, sea herbs & oyster cream

Brauneberger Juffer Riesling Kabinett, Paulinshof, Mosel, Germany, 2011

RABBIT BOLOGNAISE

harissa, Berkswell & sourdough

Chorley-lès- Beaune Dom. Maillard Père et Fils, Burgandy, 2013

CORNISH TURBOT

summer vegetable broth, mussels & seaweed

Châteauneuf-du-Pape Blanc “Clos La Roquète”, Rhône Valley, 2013

GOODWOOD LAMB

peas, gem lettuce & Charlottes

Camins del Priorat, Alvaro Palacios, Priorat, Spain, 2013

COCONUT CREAM

lime granite, mango & sesame

Vidal Ice Wine, Domaine de Grand Scotia, Canada, 2013

GLAZED PEANUT & CHOCOLATE BAR

cherries, banana, yoghurt ice cream

Recioto Novaia Marano, Veneto, Italy, 2012

Vegetarian dishes aren’t an afterthought, with a dedicated Vegetarian Tasting Menu also available offering six beautifully presented courses that include: pea soup with poached egg yolk, mint and sourdough croutons; burrata with peach, grapefruit and fennel; baked potato mash, sour cream and lovage; and Jerusalem artichoke and ricotta agnolotti, summer truffle, hazelnuts and sage.