While in traveling in Europe last summer with my daughter, our last meal abroad was at Skylon in London. After the South of France and in Italy, the bar was set pretty high for good eats. We were blown away by the creativity and flavors at Skylon, it was a delicious and memorable end to our trip! Here are some pictures of our experience there…. Divine!

I recently contacted them and they kindly gave us a recipe which would pair perfectly with Vermentino this month. So if you find yourself abroad this year, stop by Skylon in London.












Venison Carpaccio with Beets and Cabernet Sauvignon sauce

Serves 2

300g loin of venison
2 bunches baby beetroot
80g toasted hazelnuts
40g shaved Parmesan
50ml Cabernet Sauvignon vinegar
15ml Soy sauce
150ml Olive oil
40ml Hazelnut oil
Rocket or baby watercress leaves

1. Place the venison in the freezer until it’s hard enough to slice very finely. Portion up on the plates beforehand and cover with plastic wrap.
   
2. Cook the beets in the oven at 180C for 20 mins, wrapped in tin foil with salt, one tablespoon of Cabernet Sauvignon vinegar, pinch of sugar and a drizzle of olive oil. Then peel the beets and slice into wedges.
   
3. Place the vinegar, soy sauce, olive oil, hazelnut oil in a bowl and whisk thoroughly.
   
4. Before serving, season the beets with the dressing and serve around the venison.
   
5. Finish off the plate with a few leaves of rocket, a drizzle of dressing, shaved Parmesan and crushed toasted hazelnuts.