Angelus Restaurant celebrates its 7th birthday

The  Staff Canteen

The Staff Canteen

Editor 22nd September 2014
To celebrate their seventh birthday the award-winning French restaurant Angelus has created a new menu inspired by the seven deadly sins. The Hyde Park restaurant is also offering the chance to taste some surprise wines from the cellar of Thierry Tomasin, owner and former Chairman of Sommeliers of Britain.Angelus Chef Shots, Interiors, Exteriors 055 Chef Pierre Needham has created a vice-inciting seven course menu, tempered with virtuous between-courses.  The special menu, which will be available from September 27th to October 7th, is a showcase for Angelus’ classically-inspired, contemporary French cuisine. The menu is priced at £77 per head, and at £207 including matched wines with each course.  Thierry has selected some truly top wines to be served with the birthday menu, including a Montrachet, a Chateau Latour, and a Richebourg. You will only know which wines you will be able to enjoy as the bottles are opened.  

Seven Deadly Sins 7th Birthday Menu at Angelus

  • Lust - Champagne and dressed Colchester Rock Oyster
Lust symbolises intense desire, the want of power, money, sex - champagne and oysters symbolises these in both expense and as an aphrodisiac.
  • Sloth - Duck liver crème brûlée ‘Angelus’, caramelised almonds, poppy seeds and toasted prune and Armagnac bread.
Sloth is described as the failure to develop spiritually, the duck liver brûlée exemplifies the weakness in us all to want what we shouldn't crave.Angelus PR Shots 021
  • Greed - 'Charles Ferguson' game terrine, damson marmalade, truffle, Armagnac reduction.
The sin of excess, but with the bountiful game season upon us, impossible to resist.
  • Wrath - Fresh Sea Urchin, chilli, green apple consommé and Douglas fir yoghurt ravioli.
Rage, feud, anger, the combinations of this dish may entice you to feel all of them.
  • Charity
Palate cleanser - Cauliflower Pannacotta, Celery Foam
  • Envy - Roast fillet of turbot, braised fennel, celeriac and truffle purée, brown shrimp, sauternes sauce.
Jealously, Turbot, King of the Ocean, presides over all other fish.
  • Gluttony - Pork Osso Bucco, butternut squash and charred herb purée, fried spätzle, baby fennel.
Over indulgence, but Angelus slow cooked Pork Ossobucco, has to be tried.
  • Temperance
Pre-Dessert Sorbet
  • Pride - Chocolate sphere, honey combe, cassis sorbet, mixed berries and hot chocolate sauce.
Belief that one is better than all others, this dessert cannot be denied its superiority.
  • Kindness
Canelles to take home   For more information about the dishes or the restaurant head over to their website: www.angelusrestaurant.co.uk

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The  Staff Canteen

The Staff Canteen

Editor 22nd September 2014

Angelus Restaurant celebrates its 7th birthday