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
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
Angela Camacho, a certified sommelier and author of a best selling wine tool, The Wine Wheel®, shares her obsession with wine and food.