Menu: Kir cava, home cured olivesThai soup with coriander, lemon grass, lime, coconut milk, tiny green pea like aubergines. Garnished with mint, red pepper, spring onions.Baked mini Vacherin (one between two) Baby cornichons, silverskin onions, green pickled peppercorns, small firm potatoes (Sofia, Exquisa) Aga-baked with Maldon Salt, thyme and olive oil, served in a large … Continue reading Vacherin night at The Underground Restaurant