Number 68 Project runs twice a month until late June at the Old Boys Club in Dalston. We ask Faiza Hasan our resident cordon bleu chef to conceive a four-to-seven course menu accompanied by wine and performance.

This week features a menu crafted around love-the sweet and the pungent and Rachel Huggins:

* Amuse: Vichysoisse sponge with bread wafers and leeks
* Goat cheese mousse, beetroot jelly, raspberry puree, pain de epice, balsamic jelly and hazelnut dressing
* Lime granita
* Sea bass with sweet parsnips, arrow leaf spinach and saffron vanilla sauce
* Lavender panna cotta strawberry salad with olive oil shortbread and soil


TenGreenBottles will pair 3 Italian wines.

Tix sell quickly and can be booked online at:
http://www.eventbee.com/view/number68_apr25