It’s always a treat at Hoofdstad Brasserie’s Alex Invites. The last edition was the kick off of the new season. So far every edition has wowed us. Chef Alex Haupt invited chefs Dale Osborne and Pip Sandrey from London’s Aqua Shard for September’s collaboration. The seventh edition already!
We start with two ‘snacks’. From Aqua Shard, a buttery cornmeal porridge with roasted, raw and powdered cèpes and spenwood cheese – creamy! From Hoofdstad Brasserie, puffed chicken skin, oyster cream and borage. Can you ever go wrong serving chicken skin? (the answer is, of course, no!)
From Hoofdstad Brasserie’s menu, we’re served a beautiful burrata dish with spinach and walnuts. And from Aqua Shard, an elegant cured monkfish with green tomato, crab, fennel and seeds. Both dishes are light and fresh and are a great pairing together.
For our mains, Hoofdstad Brasserie served a roasted celeriac over coals with horseradish and Remeker cheese (and an extrra portion of cheese – just because – for which, thank you Alex). Aqua Shard served a stunning roasted lamb loin and sweetbread dish with heritage carrots, blackened aubergine and the lightest coriander yoghurt.