Spring has inspired a new menu at Hotel Chocolat's restaurants, Rabot 1745 and Roast+Conch.
Diners can expect fresh salads such as, Heirloom tomato salad: sun-ripened tomatoes tossed with a unique cacao pesto & crumbled feta cheese (pictured), and Pickled courgette salad: market-fresh courgette marinated in juniper & cacao honey, with seared sweet potato & whipped cocoa-infused feta.
There's also Roast butternut squash soup: blended with sweet potatoes, maple syrup, spices, organic pumpkin seeds & sour cream.
Hot main dishes include Creole spiced fish cakes: sashimi-grade tuna, Cornish line-caught cod & hake laced with creole spices, including cinnamon, coriander, enrobed in a crisp cacao & panko crust, and Seared Cod: line-caught Cornish cod, seared with a cacao crust on a fricassee of coconut milk, sweet potato & Caribbean fruits.
An A-list dessert is a recent addition to the menu. For the seventh year running, a dessert was created for BAFTA nominees – the Light White Raspberry & Blueberry Crémeux with 65% buffalo supermilk & granola sablé crumble.
From salt-marsh lamb to sumptuous chocolate mousse, the chefs are constantly inspired by cacao. Many kitchen hours are spent honing and enhancing the recipes with the bean, from baked nibs to the outer shell which infuses our cocktails, as a subtle savoury spice and naturally for dessert.
