28-50°: Wine and Wizardry
Matteo Ferrantino at work at 28º-50º, London (Photo: Tom Watkins)
28-50°: Wine and Wizardry

28-50°

LONDON

‘The chefs are important, but without the guests they are nothing’

28-50°: Wine and Wizardry

Saturday night saw what, on the one hand, was sadly the final London event of the season for TASTE PORTUGAL LONDON 2014/15, but what also marked the beginning of the new season – set to continue in the autumn – following the last few months’ tremendous success at celebrating the joys of Portuguese cuisine and wine and making these known to a wider audience.

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6 February 2016Print page

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OR THIS CELEBRATORY dinner, which took place at Xavier Rousset and Agnar Sverrison’s 28-50° in Mayfair’s Maddox Street, executive chef Ben Mellor opened up his kitchen to Italian-born, Algarve-based Matteo Ferrantino, who conjured up a very special menu with matching wines, as selected by TASTE PORTUGAL’s award-winning sommelier, António Lopes, and served with the help of 28-50°’s very own Caroline Brangé.

 

Guests at 28-50° were able to enjoy three magical appetizers, each bringing a teaspoon-sized explosion to the palate: firstly an oyster, served in velvety sour cream, topped with caviar – a veritable fresh taste of the ocean and therefore typically Portuguese; followed by a miniature meringue-like ball of foie gras, served with passion fruit and coca cola powder, which fizzed on the tongue like sherbet; and finally, a rich and intense black truffle.

 

The first two wines on the list were both supplied by Julia Kemper, from the Dão region. A light and original Julia Kemper Vinho Branco, made from an equal mix of Encruzado and Malvasia Fina and fermented in two stages in French oak barrels and then by open spout stainless steel tanks, was followed by the more intense and caramelly Curiosity, with a nose of bay and basil, aged in French timber barrels, which themselves were aged for 10 years before use.

 

Moving on to the starter, Ferrantino served up an artwork of flavours and colours, comprising some 22 elements, which took an hour to plate. ‘This was a real challenge for our kitchen,’ says Mellor, ‘to do something like this here for such numbers. 28-50° has 120 covers and was fully booked for the TASTE PORTUGAL event; Matteo is used to working at a 20 cover restaurant. I actually quite enjoyed it all in the end though. It was good fun. And it was great for the young chefs in my kitchen to experience something like this.’ The dish included melt-in-the-mouth slices of lírio fish, served sushi style, along with crispy cauliflower slithers, lemon cream, stimulating ginger, salt crystals and a perfect balance of flowers and herbs. This was paired quite deftly with a soft Alentejo white, Herdade da Malhadinha Nova, which brought out the fresh summery flavours on the plate.

 

The main dish of the night was caldeirada of black cod, a concentrated fish stew, with flaky fish pieces and the tiniest of potato cubes, served together with rustic ‘redneck’ bread and the exceptional 2013 Gilda, Tiago Teles red from Bairrada, a light and elegant combination of three grapes – Merlot, Tinto Cão and Castelão – made by a very small producer.

 

The meal was brought to a conclusion with a fusion of raspberries and lychees in a special iced dessert, with textures including foam, sponge and chocolaty seaweed shapes, delicately coloured in red and white, with just a hint of basil. To accompany this, a honey-flavoured 2012 Late Harvest, Herdade do Esporão, also from the Alentejo, was savoured by all.

 

‘At the end of the day,’ said Melo, ‘everything I say is pointless if the wine doesn’t speak for itself.’ Well, I think we can safely conclude that it did. The wine and food made a lasting impression on guests, who were all very keen to find out what is coming up next on the TASTE PORTUGAL programme. As Ferrantino modestly concluded: ‘The chefs are important, but without the guests they are nothing.’

 

First published in March 2015