Underneath Waterloo station in the Vaults are tonnes of happening things, including Cuissons ‘pop down’ in the Kitchen and Gallery, there until January 2016.
Various veggies, some fresh and some pickled (the fermented veggies – pickles are big here, they make all their own and jars are scattered around the place!) and of course roasties!
The brisket was served with a coffee plunger of beef tea – a tasty beef stock that served as a gravy/soup – it was delicious!!
The dessert finished before we dug in – I found that the savoury flavours added interest to a very rich dessert, they really worked well!
This was our special bonus dessert cocktail – part of my nudge perks! Emilie explained that it was a collaboration between the kitchen and the bar – coconut panacotta with booze soaked fruit and a coffee plunger with alcoholic hot chocolate, including cherry liqueur.
All mixed together – the glass was decorated with the same chocolate ‘dirt’ as the dessert – like a posh afrogato, it was very boozy!!!