We walked through the Lower Marsh market to the pop-up of Chateau Marmot, run in partnership with Lower Marsh Saturday Market/ Waterloo Quarter, located in Cooper’s – a vacant shop now used as a pop-up space, and were warmly welcomed by Theo Cooper (owner of Chateau Marmot) and his team.
Settling down to drinks after a long journey, I opted for a Belvoir Ginger with sparkling water, which had a warming fiery punch from the ginger cordial.
Whilst we waited for our food, we were able to watch Theo expertly creating Bloody Marmots (with Vodka), Blood Orange Sours (with Rittenhouse Rye and fresh blood orange), and the stunning White Marmots (with organic raw almond milk from The Pressery, Patron coffee liqueur and vodka).
Appetizer was a charcuterie platter served with piccalilli, chilli jam, baby gherkins and sourdough bread.
Starter was a wild mushroom with poached egg, shiitake dashi and benito (tuna flakes), which came to life when the miso soup was poured into the bowl and the benito flakes started ‘to wave’. The miso was made with a base of red chilli paste which added a lovely chilli kick to the end of each mouthful.
Main of smoked salmon, winter veg, blood orange gel and kolrabi. Good balance of flavours complementing the salmon.
We completed the meal with an almond milk and vanilla custard, meringue, palm sugar jelly, chocolate soil and passion fruit. Their version of chocolate soil had dark chocolate, sugar and star anise powder – an unusual but enjoyable take on a classic chocolate soil recipe. The dessert was a miriad of different textures and flavours, especially the strong passion fruit flavour, and a great end to the meal.
Thank you to chefs Christopher Lyon (from Little Social) and Tim for the well presented food, Sarah Harrison (Sarah Harrison PR) for arranging our booking, and Theo and team for an interesting experience in a unique space.
Twitter: @MarshSaturday @ChateauMarmot #MarmotBrunch @SarahHarrisonPR @Mmmmpotatoes @LowerMarshMrkt @waterlooquarter