Tuesday, May 9, 2017

The Black Trumpet on London's Richmond Row





Nestled in the heart of London's Richmond Row, The Black Trumpet is a local treasure, blending natural elements of bamboo, stone and Douglas-fir for a rich ambiance of elegant Dutch-Colonial Indonesian décor and interesting architectural details. At the culinary helm, Chef Scott Wesseling offers globally-inspired cuisine enhanced with locally sourced and seasonal ingredients, for a creative fusion menu of East-meets-West dishes, from Tempura Maki Rolls, Maple Pork Belly Bao Buns, Kimchi Baby Back Ribs and Green Curry Chicken Buddha Bowl to soul satisfying comfort food favourites such as Roasted Butternut Squash Soup, Spicy Buttermilk Fried Chicken, and Roasted Garlic and Mushroom Pizza to more refined offerings such as Spiced Orange Pork Belly and Scallops and Berkshire Pork Chop with Smoked Pear and Brie Risotto to a small vegan menu and special 2-course weekend menu for just $20. The Trumpet's cosy fireside tables are fabulous on chilly afternoons, while the sunny garden courtyard with tired fountain, easily the most beautiful patio in the city, offers a tranquil oasis on glorious summer days.



Hanging Indonesian bamboo bird cages

The luncheon menu at The Black Trumpet

Caesar with dill and cucumber

Hendricks Martini with cucumber garnish

A tall spicy Bloody Mary in front of the roaring fire, the perfect balm on a chilly Saturday afternoon

Roasted Butternut Squash Soup with sherry, basil oil and chives

Honey Beet Salad with Slegers greens, gorgonzola, toasted walnuts, green goddess, 
roasted shallot and orange vinaigrette

Spicy Buttermilk Fried Chicken with maple bourbon drizzle and hand cut frites

Spiced Orange Pork Belly and Scallops with vanilla and cauliflower purée, leek orange marmalade, mushrooms and aged balsamic vinegar

Roasted Garlic and Mushroom Pizza with alfredo sauce, wild mushrooms, roasted garlic, 
chèvre, spinach and mixed herbs












Black Trumpet Fish Tacos
Serves 4
Recipe courtesy of Chef Scott Wesseling

12 oz white fish such as halibut, cut into small cubes
1/2 cup soy sauce
4 tbsp sugar
4 tsp cilantro minced
1 cup tapioca starch
12 corn tortillas, gluten free
3/4 cup guacamole
1/2 cup lemon emulsion
4 watermelon radish, sliced and pickled
4 pinches micro mustard sprouts
4 pinches micro purple daikon shoots
4 pinches micro chervil
8 tbsp pico de galo 


Marinate the fish with soy, sugar and cilantro set aside for 5 minutes. Once marinated drain off the excess liquid and toss fish with tapioca starch, then place in a fryer for 1-2 minutes until crispy. Heat the tortillas up in a frying pan for 30 seconds or on a grill for 10 seconds on each side. To serve, place a healthy spoon of guacamole in the centre of each tortilla, then place fish onto of the guacamole. Drizzle lemon emulsion over the fish and garnish with pickled radish. Toss the micro greens in a bowl and then place a little bit onto each taco, along with some pico de gallo.