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Experiments: Harvey Nichols Forth Floor Tasting Menu – The TFGE Verdict
This month, the TFGE crew were treated to a private dining experience at the newly refurbished Harvey Nichols Forth Floor restaurant to try out the new tasting menu and have a gander at the snazzy new interior. In the immortal words of Mr Lloyd Grossman we have now ‘ruminated, cogitated and digested’ and asked each of the geeks in attendance to give us a few words on what they thought…
“The very unique and imaginative mix of flavours of the Tasting Menu made this meal at the Forth Floor restaurant one to remember. Each course was beautifully presented in a carefully considered portion that left you satisfied you’d experienced just the right amount of food whilst pleasantly anticipating the next course. Between the attentiveness of the staff and the stylish surroundings, this is a exemplary demonstration of fine dining well worth your visit. I will be coming again!”
“Every mouthful was a new taste sensation: some more successful than others, but despite criticism I overheard from fellow geeks I found this meal far more exciting than previous fine dining experiences. My personal highlight was the nasturtium leaf garnish, reminding me of childhood summers in my mum’s garden. If this tasting menu doesn’t capture the spirit of this month’s theme, I don’t know what does.”
“Dinner at Harvey Nichols – what a treat! It was really special getting to meet Executive Chef Stuart Muir and hear all about the origins of his produce. It’s great to see a chef who cares so much about the sustainability and traceability of his food. All in all a lovely meal, very knowledgeable and friendly staff and an all round great experience.”
“As always, it was a delight to meet with Edinburgh’s Totality of Foodstuff Geekitude. I found the Forth Floor tasting menu interesting but chaotic. The seafood bar was more my speed, so I’ll be back to try out some of Tarbert’s finest produce, soon.”
“I particularly enjoyed meeting Stuart Muir and to enjoy his passion and enthusiasm for seafood. It’s good to understand the effort required to catch the langoustines and where all his fish is sourced from. The oysters were gloriously fresh and tasty and particularly good with their special sauce.”
“The enthusiasm extended by head chef Stuart Muir and his team was captivating, to the point where we had to be reminded we needed to eat the food rather than talk about it! A number of delightful gems to be found within the taster menu such as the Pork belly wrapped in Pate Brik. A couple of dishes required a little less ingredients but I wouldn’t see this stopping me from coming back. All in all Harvey Nics Fourth Floor is a dining experience with captivating surroundings. Good for; taking new visitors to the city, celebrating something special or an afterwork splurge.”
“When an evening starts with a glass of champagne whilst looking out over one of the more spectacular views of the city, you know it’s going to be a good one, and this was certainly a good evening. Of the nine courses that came our way at the new look Forth Floor there were some really standout dishes – for me the squab pigeon, South Ayrshire pork main course and the appropriately named Rock dessert particularly impressed – presenting high quality ingredients with precision and a charming touch. I’m really looking forward to visiting again in future and seeing what other surprises Chef Stuart Muir has to offer.”
“Each plate was a work of art but there was plenty of substance to the style, and food’s never too pretty to eat. I learned what happened to pigeon when it’s sous vide – intense flavour but not too rich, earthy beetroot and sweet vanilla, and I didn’t know you could give meat that amazingly tender texture – I guess that’s the simmer in the bag. I’m a fan.
However, in my opinion the fish courses were the real winners – The North Atlantic Halibut was mild and buttery, but the pleasure was in the seaside and citrus aftertaste that seemed to come out of nowhere and the cooked Mackerel was Crisp and salty, with every mouthful like fresh sea spray and was tremendous with the powerful almond cream.”
“Stuart Muir and his team have a passion for food that is intoxicating, and sitting in the private dining area of the newly refurbished Harvey Nichols Forth Floor you can see that passion on every plate. Each course was a feast for the eyes, and I particularly enjoyed experiencing some of the more technically experimental cooking, such as the aerated almond and hazelnut sponge with passion fruit ‘yolks’, which fit perfectly with this month’s theme. With stunning views of the city behind me, fellow geeks at my sides and exquisite service, it was a wonderful evening.”
We would like to thank Stuart and his team for an absolutely lovely evening, we look forward to visiting the Forth Floor again soon.
Photo credits: Featured image – Harvey Nichols – Post images - Georgia
Disclaimer: The Total Food Geeks group were fortunate to enjoy the Harvey Nichols Tasting Menu at a group discount rate of £35 per head, the usual price for the menu is £55 per head. You can find out more about the menu, available for groups of six or less, at the Forth Floor website and more about Executive Chef Stuart Muir here.
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