76 Portland Place, home of the Institute of Physics, is renowned for pushing the boundaries of innovation to deliver show-stopping, sustainable event menus and now, after months of experimentation in its kitchens, the team is pleased to announce the launch of its ‘Molecular Tasting Menu’. It is available now for anyone looking for something different and unique at their next fine dining function.

Combining a number of complex and intricate techniques, Leo Rodley, executive chef at 76 Portland Place, and his team have used sophisticated methods and the latest equipment available to create menus which appeal to the senses and play mischievously on the palate to create a memorable dining experience.

The tasting menu features seven courses, with high quality ingredients which can be manipulated to take on different textures and enhance natural flavours. Highlights include table smoked salmon mi-cuit, prepared sous vide and served under a glass cloche, enrobed in the delicate, heady aroma of apple wood smoke, or a 72-hour-roasted beef rib and Dexter beef fillet with broccoli three ways, dehydrated nettle leaves and a rich port jus.

Some of the dishes can be prepared table-side, to dramatic effect, like the nitro-poached green tea mousse – a refreshing palate cleanser.

The molecular tasting menu is bespoke and available to anyone booking a fine dining event at 76 Portland Place throughout 2013. Prices are available on request for between 4 – 20 guests.

For more information, contact Jenny Hullock at jenny.hullock@76portlandplace.com or on tel: 0207 470 4871.