Bubble’s creative chefs love to use edible flowers such as violas, borage, snapdragons and butterfly sorrel as beautiful garnishes on an array of dishes. But our passion for flowers extends throughout our menus and exquisite hints of flora can be found with a little foraging…
Beginning with canapes such as Artichoke cones with rose and dill (v) and Gold lavender jellies accompanied by Violet and Hibiscus Champagne before sitting down to pick the Foie-gras with violet jelly and caramelised green apple toast as a starter.
With a main of Roast rack of lamb with mint jelly and lavender, matched by a St Germain Elderflower cocktail, choosing just one dessert may be tricky. Try Lavender and lime cheesecake with jasmine tea syrup, Elderflower and summer berries jelly or Orange blossom tart with pistachios and a jasmine meringue crown and see your guests bloom with delight!