Top patisserie chef Simon Jenkins and dessert-loving entrepreneur Randon Burns have teamed up again to bring back Whisk Dessert Bar to London’s dining scene. Whisk’s first pop-up in Bethnal Green last year was so successful that they’re now moving into a space more than double the size - and are staying for three months. Open five evenings a week, Whisk will offer their unique three-course dessert tasting menu: amuse bouche, choice of dessert from six options paired with dessert wine or tea/coffee, and petits fours to finish. Whisk’s aim is to redefine dessert; it’s no longer an after-thought and it’s not playing second fiddle to savoury any more. Simon has created a fantastic three-course menu, featuring old classics which were so popular last time that they just had to make a reappearance – plus new, seasonal surprises. He is an Inventive chef, mixing the savoury with the sweet, and is not afraid to experiment with all sorts of techniques and flavours such as ‘torched sweetcorn’, ‘avocado chocolate mousse’, and crumbled blue cheese alongside celery ice-cream.
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