Wine dinner at Salt Room
Four courses of shellfish and fish, each matched with a Loire white that has aged on its lees.
Muscadet is the wine that was made for oysters, and it is far better than its reputation. Nina Lacombe imports small Loire estates, and on the last Friday of November she brings four of them to Salt Room.
Rosalind Imrie’s kitchen cooks four courses to suit them: oysters and cured trout to begin, mussels, then halibut. Between courses Nina explains why a wine that has spent a winter on its lees tastes the way it does, and how the soil by the Atlantic gives it salt.
Seating is at the long tables in the restaurant, with room for 30. We begin at seven with a glass of sparkling wine at the bar and finish by half past nine.
Please tell us about any allergy or dietary need when you ask for seats. Shellfish is part of every course except the last, but a vegetarian menu is available with the same wines.
Seats
Tell us how many of you are coming and any dietary needs. The events team replies within two working days to confirm places. No card is taken to hold a seat.