THE BRIEF
Hugo Boss asked us to create a bespoke menu with a modern German touch, for a collaboration dinner with Tank Magazine. The intimate dinner will be a simple and elegant theme, with a black and white as the key colours, and silver accents. They needed high-end service, with canapes, a 2-course dinner and a cheeseboard for after.
THE EVENT
- Tank Magazine x Hugo Boss Dinner for 24 guests
- Elegant and sophisticated black, white and silver styling
- A bespoke menu with a German theme
- Champagne reception with canapes, 3-course dinner
THE MENU
CANAPÉS
Ox Cheek Croquette, Celeriac Puree
Jerusalem Artichoke Fritter, Chestnut Puree, Crispy Sage (vg)
Citrus Cured Seabass, Caviar, Pickled Heritage Radish
Miso and Truffle Pulled Chicken Burger
Roquefort, Endive, Pickled Walnut (v)
Beef Fillet, Wholegrain Mustard & Celeriac Remoulade
STARTER
Crispy Pork Shoulder Terrine, Glazed Chicory, Red Cabbage Sauerkraut Caramelised Spiced Apple Puree
Roasted Baby Beetroot, Hazelnut & Pickled Mustard Salsa, Oxford Blue, Frisee Sauerkraut (v)
MAIN
Roasted Cod, Buttered Salsify, Spinach, Roasted Potatoes, Mussel Jus, Sea Herbs
Roasted Cauliflower, Spiced Carrot Purree, Crispy Leaves, Roasted Potatoes, Zero Waste Herb Oil (vg)
CHEESE
German Cheeseboard
Gouda | Butterkäse | Allgäuer Emmentaler
AFTERS
Fresh Mint & Ginger Tea
Raw Cacao & Ginger Truffles
Fair Trade Coffee
“This really was a fantastic event that our guests loved. Thank you”
[Hugo Boss, 2019]
OUTCOME
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