To coincide with the launch of Mushrooms: The Art, Design and Future of Fungi, the latest free exhibition to take residence at Somerset House, Bryn Williams is serving up a host of new dishes that celebrate the glorious mushroom.
Available until 26 April, the fungi-inspired dishes are meant to honour the versatility and simplicity of mushrooms whilst showcasing Bryn’s renowned focus on quality produce and seasonality that sits at the heart of the restaurant. Taking their place on the menu are a choice of new dishes that put some of Bryn’s favourite fungi in the spotlight.
The first, oyster mushrooms on sourdough toast topped with a Clarence Court poached egg is exactly what we want for brunch – we just wished there were more mushrooms included in the dish.
Joining the current seasonal favourites on the restaurant’s selection of main courses will be a mushroom risotto made from wild mushrooms with shavings of aged parmesan. For us, this isn’t the most revolutionary dish. We had hoped for something a little more inventive – or at least to have the risotto packed full of all kinds of different mushrooms.
A new addition to the dessert menu will be a pineapple carpaccio served with black truffle and lemon thyme. Again, this wasn’t super mushroomy and a little too sweet for our liking (best to be shared alongside other dessert options on the menu).
Mushrooms: The Art, Design and Future of Fungi, the curtain raiser of the 2020 season at Somerset House, explores the world of mushrooms through the works of a collection of thirty-five artists designers and musicians.
The new dishes available at Bryn Williams at Somerset House joins an extensive programme of events and activities from leading artists and experts. It’s great to see the Somerset House restaurant pairing its options with the art. We just wanted them to go in deeper – offering up all kinds of exciting mushroom dishes we wouldn’t find elsewhere.
The new dishes will be available from 1 February to 26 April. Bookings can be made at bryn-somersethouse.co.uk
