Blooming perennials and clusters of petals, flutter gently round the 5th floor of Aqua.
Chef and part-time forager Paul Greening has conjured up the floral menu to mark the start of Cherry Blossom season in Japan and closer to home; British Spring time.
With all dishes being infused or garnished with sweet edible flowers the menu innovativly offers a nod to the Chelsea Flower Show.
The introductory courses include prawn Maki rolls, which feature edible viola flowers, decoupaged between a translucent Ponzu jelly or a hand-made tofu salad with a smoked floral dressing mixed with Mille de Fleur honey.
For the main course we opted for the spring lamb cutlets made with home-made pickled Japanese roses, which were artfully arranged on the plate.
To finish of the Floral Menu, we were offered a white chocolate Umeboshi desert, featuring a Japanese salted plum, which was garnished with violet infused candy floss in bright green to reference the natural shade of the season.
Counter balancing the floral feast, the menu suggests a Jinzu Sherbet Cocktail, which gives a contemporary take on Sake and also to many’s joy picks up on gin-like botanicals.
For only £29 the delicate 3-course menu boldly celebrates this gentle season which is best enjoyed on Aqua Kyoto’s terrace in the sunshine.
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