Chef Jason Atherton will celebrate the fifth anniversary of his Michelin-starred restaurant City Social on Wednesday 1 May, with a special one-off dinner.
Found on the 24th floor of Tower 42, City Social will play host to a unique gathering of chefs from across Atherton’s restaurant portfolio, who will come together to cook up a six-course feast for guests.
The chefs who will be cooking up a storm include Alex Craciun (formerly of Sosharu), Dale Bainbridge (Pollen Street Social), Phil Carmichael (Berners Tavern), Paul Hood (Social Eating House) and City Social’s executive chef, Paul Walsh (who recently appeared on this year’s Great British Menu).
The evening will begin with a glass of Champagne for each guest upon arrival, before they sit down to enjoy the dinner. Guests will start with a marinated tuna open temaki by Alex Craciun followed by a cold starter of raw Orkney scallop, Tokyo turnip, nashi pear, black olive and jalapeño granite by Dale Bainbridge.
Phil Carmichael will prepare a hot starter of Wye valley asparagus, beer-battered cod cheeks, egg yolk jam and brioche which will be followed by a decadent fish course by Paul Hood, who will be serving up roasted Cornish turbot with morels, pearl barley and wild garlic served alongside a cep and morel tea.
The final two courses will be created by City Social’s very own Paul Walsh and will feature Braised Irish beef short rib, celery, watercress and a red wine reduction and will finish the night with a dessert of Hazelnut ‘plaisir sucré’, chocolate syrup, biscuit and homemade milk ice-cream.
The one-off fifth anniversary dinner takes place on 1 May and will begin at 7pm. Tickets are priced at £150 per person including a glass of Champagne on arrival. Additionally, guests can opt for either the classic wine pairing (£95) or the fine wine pairing (£150). City Social’s extensive wine and cocktail menu will also be on offer.
To book please email reservations@citysociallondon.com or call 020 7877 7703
Want to know more about the man behind the restaurant? Read our Jason Atherton interview.