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Autumnal Delights in a Restaurant PR Agency

11 October 2017

The seasons have turned, which means one thing for a restaurant PR agency: the arrival of Autumn menus! The pumpkin-spiced lattes have descended in their thousands at the Starbucks just around the corner from our office and we are super eager to indulge in some of our clients’ specials of the season. As a restaurant PR agency, we couldn’t wait to spread the word:

Galvin at Windows 

Autumn at Galvin at Windows is all about ochre and amber, ingredients symbolic of Autumn foraging, and dishes that hug you from the inside. True to the Windows identity, the ‘Autumn Classics’ menu expresses the renowned culinary imagination of Joo Won and team.  As a restaurant PR agency, we are all passionate about flavours and fusion cuisine outside of the job, and this menu certainly does live up to this, where the menu is written as delicately as the food is presented. For instance, one of the seasonal starters is ‘Pumpkin velouté, blue cheese tortellini & granola’.

Could a phrase embody Autumn more? And this is only the first item on the menu… Further down the list my eye catches the Beef Bourguignon main, praised with a ‘first rate texture and taste’ according to a customer on Trip Advisor – now all there is left to do is try it for myself. I might need to apply for my poetic license in preparation for my visit…

Cote Brasserie

Cote Brasserie recently updated their popular set menu and specials with their new dishes that make use of much of British and French Autumn fare. From the set menu, I combined a ham and celeriac remoulade starter with the Hachis Pamentier main which is a traditional French-style cottage pie. This is served with braised minted peas. Other harvest ingredients to make an appearance are roast butternut squash, chestnut mushrooms, and a risotto solely of the season’s pick of mushrooms.

The Parisian Brasserie is also offering a store-wide deal throughout the season. When your table dine from the a la carte, you can choose one complimentary bottle of wine from a choice of two, hand-picked to complement the harvest’s produce. This can be either a Sauvignon Blanc or a Merlot. I swayed for the Merlot for its heart-warming qualities as the shadows of winter approach.

Sakagura

Japanese autumn is defined by koyo 🍂🍁- the colourful foliage that blankets the country in this season. Secondly: ‘shokuyoku no aki’ – Autumn is the season for eating. The new menu from Sakagura on Heddon Street makes use of ingredients typical of this time of year with much fresh seafood and fine vegetables. Oyster mushrooms occur on the menu, once roasted in a truffle butter and citrus sauce called ponzu, which are all symbolic of Japanese autumn. After a cool and crisp round of shopping on Regent Street, you cannot try to resist a bowl of warm Donburi with miso soup which will warm you from the inside, out.

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