GRAVLAX LONDON IS A SCANDINAVIAN INSPIRED POP-UP RESTAURANT WITH A UNIQUE APPROACH TO THE TRADITIONAL METHOD OF CURING SALMON.

THE FOOD

During the middle ages, fishermen would cure their salmon by burying it above the high-tide line to create Gravlax – hence the name; gräva meaning ‘to dig, bury’ and lax meaning ‘salmon’.

Taking a modern and innovative approach to the traditional methodology, the salmon at Gravlax London is cured in 6 different marinades that are created using carefully selected premium spirits.

This approach was created by Charlie Wethered, who appeared on MasterChef in 2012 and gained experience at Heston Blumenthal’s 2 Michelin star restaurant ‘Dinner’, before setting up his own company Quail London. As part of the research for the menu at Quail, Charlie made the famous railway trip from Oslo to Bergen crossing the Hardangervidda mountain plateau. At the Bergen fish market, he met a veteran local maker of gravlax and was instantly intrigued by their approach of ‘burying’ the salmon in viscous and sometimes solid marinades.

It was there that they discussed the idea of adding spirits to the curing process, an approach that they developed together to create a unique, refreshing and modern take on the traditional popular dish – and so Gravlax London was born.

With bold colours and fresh flavours, Gravlax London brings something unique and healthy to the Spring time in London.

THE MENU

£30 PRE PURCHASED TICKET

STARTER, 3 X GRAVLAX, 2 X SIDES AND DESSERT.

Amuse Bouche

Starters

Skagenrora / Beetroot Soup

Rye Bread and Pickles

Gravlax (80g each)

– served with hovmästarsås (dill and mustard sauce)

Gin – Juniper, Beetroot, Orange Zest, Lemon Zest, Dill, Horseradish

Vodka – Absolut Citron, Lemon Zest, Lemon Popping Candy

Tequila – Altos Tequila, Lime Zest, Mint, Coriander, Basil, Yuzu Pearls

Whiskey – Laphroig 10, Juniper, Lemon Zest

Rum – Havana Club 7, Chilli, Brown Sugar, Coriander Seeds

Vegetarian Option

Sides

Broccolini, Hazelnuts, Pomegranate, Feta

Fries, Spice Mix

New Potatoes, Creme Fraiche, Chives, Red Onion

Beetroot, Butternut Squash, Halloumi, Sunflower Seeds, Mint

Västerbottenpaj – dauphinoise with local Swedish cheese

Desserts

Crunchy Bar, Coffee and Brandy Ice Cream, Prestat Salted Disc, Edible Silver

Grey Goose Vodka, Lime and Mint Sorbet, Lime Zest and a Lemon Wedge

THE VENUE

The venue for Gravlax London is the exclusive King’s Head Member’s Club in Hoxton. Usually closed to the public, the Kings Head has kindly agreed to open its doors to Gravlax London guests for this limited period only.

Notorious for its taxidermy and concealed beneath the facade of a derelict public house, the King’s Head is home to a sumptuous lounge bar, decadent restaurant, hidden nightclub, and a floor of fantastical private rooms.

The Butterfly Room will be available for a party of 8 as a special Chef's Table. Please email info@raiseyourhands.org.uk if you would like to reserve this table.

Raise Your Hands

Gravlax London is supporting Raise Your Hands, a community that raises money and awareness for small charities in the UK that work with children.

Guests that sign up to become a member of Raise Your Hands on the night (£10 per month) will receive free membership to the Kings Head.