Review: Perilla Pop-Up @ Platform 1
Tucked inside the trendy pop-up dining experience purveyors ‘Platform 1’ Perilla have been cooking up a storm since November, with word spreading of their tasty wares.
Founds Matt and Ben’s current tasting menu is comprised of 6 courses. Each immersing the eater in a fusion of taste, texture and colour. We took a trip down to East Dulwich to check it out!
The first couple of courses we were told, are made for finger food. To begin we were presented with crispy kale spotted with globules of cod row. The cod roe added a lovely salty note to the beautifully crisp kale.
Then there was a twist on fried chicken. Forget KFC, this is the future of fried chicken!
A melt in your mouth piece piped with Burton button mushrooms and pomegranate molasses inside, sandwich between two crispy slices of chicken skin. The mushroom heart had a beautiful sweet flavour which really complimented the salty skin. The skin also gave a ‘fried chicken’ texture but with lavish finesse.
Next we were split. I opted for duck egg with mussels and lovage. An oozing duck egg, lying in a green lovage pond, with mussel lillypads scattered throughout. The mussels had been formed into little beads, and again texture was the name of the game here as it was teamed with BBQ blacked bread.
My guests (with mussel allergies) opted for a Spanish tomato plate with black olive and squid sauce. These tomatoes have just come into season in Spain having been fed on salt water. The guys said they had a beautiful citrus taste.
Then it was the cauliflower course. A cheesy melty mouthful of deliciousness. An amazing added touch was the sprinkling of sour cherries on our plate, adding a fruity tang.
Next we were treated to salt baked lamb. It had a ‘fall off the bone’ texture. Topped with chicory and lettuce. The lamb was so tender and soft it contrasted the crunchy veg a treat.
For dessert was a blood orange custard with olive oil. Adorned with segments of orange and topped with lemon thyme the orange skin glaze encased a rich and creamy custard. Mmmmm…
Our final dish of evening was poached pears with a herb top and side of cream. This dish was teamed with a fragrant herby white wine. What a pairing! A more savoury take on a second pudding (oh yes!) which really added something unexpected and new to our meal.
You can see where the Matt and Ben’s inspiration from Polpo and Noma come into play. Beautifully sculpted ceramics, numerous textures in each course, and several intricate dishes for each sitting. Dining is not only in the taste but in the whole experience.
Plus throughout the whole evening the amazing Platform 1 teamed our meals with the most exquisite array of wines. The story from grape to glass was sung for each wine with the origin, taste and pairings explained.
After dinner the Platform 1 team showed us around their garden where they grow many of the herbs the current chefs use in the kitchen (they rotate pop-ups). Next summer we were told it will be bigger and better even including mushrooms!
Our Platform 1 x Perilla experience was one of the best dining experiences we have had in London. Not only was the food intricate and exquisite, the service was second to none and the setting welcoming and upbeat.
Reporter: Aspen Glencross ¦ @AbiAspen
Perilla @ Platform 1
71 Lordship Lane
London SE22 8EP
Thursday – Saturday
Website: perilladining.co.
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