SEVENTY FOUR Charlotte street come to the front NOOOWWWW!!! You lot did your big one with this menu. I should have known it was going to be fantastic, the head chef is Ben Murphy and he cooks up a STORM! My first encounter with Ben was the lunch menu Launceston place and it was fab, from the presentation of the courses
see what i mean? the wine pairings, the staff, it really was top tier👌 so you need to go read that food adventure too. And I am very happy to report that the magic of Ben and his team continues at 74 Charlotte street. This food adventure was even more special as I shared this with my girl. Remember I said that 2026 food adventures will be a little different? So in sticking to my theme of having more tasting menus with my people, here we are 😊 Plus it’s Ronk’s birthday too, (she is 4 days before me and about 10 days after Mo). Yup, we staying repping Aquarius season okay?
For our joint celebration, we opted for Ben’s seven course journey and what a ride it turned out to be! Setting the tone with a glass of champers and the cutest welcome note ever, We starting as we mean to go on – BOUGIE ASF😉!
First course was milk bread, pumpkin seed hummus with noisette butter. Phew.. the bread? THE BREAD!!! now usually I am not a bread person and only a few places have served bread that has left me speechless – feel como and Roganic however, this bread right here, definitely a contender
look at IT people?! Think ‘extremely’ posh brioche – soft, sweet with a hint of saltiness. Eating it on it’s own was a treat in itself (so much so, we had 3 more helpings over the course of the menu🤫). However having it with the pumpkin seed humus or the noisette butter? Goodness gracious me. The pumpkin seed humus?
tasted even more gorgeous than it looked. It was velvety (never thought I would associate the word velvety with humus) but it was just that – VELVETY, the pumpkin seeds added texture from the crunch and when dipped into the milk bread? lorrrddd!!!!
For amuse bouche, we had eggs and soldiers. A classic British breakfast of soft boiled eggs served with toasted bread strips (soldiers) however, there was nothing ‘ordinary’ about Ben’s version. Do you see this egg holder?
You know the egg is going to be lush when it comes served in this right? it was creamy and the caviar, gave it a hint of saltiness that meshed perfectly with the bread strips!
Tuna ceviche was the next course. I might be somewhat jaded, well not totally jaded, but, having done a tequila and ceviche tasting in Mexico, let’s just say I stay side-eyeing an other ceviche. Mexican ceviche, in Mexico? UNDEFEATED! That being said, this tuna ceviche was yummy with citrus, apple and radish. I do love me a pretty looking dish and this Tuna ceviche was that – pretty
and accompanied with an off dry, fruity Chilean wine? 😘. One time for the mushroom tart course, because whatttt?
Wild mushrooms, egg yolk and cep? Excuse you? This layered mushroom gave smoky, savoury salty due to the bacon bits that you discover when you take a bite and the tart? a light soft biscuit base. It was an explosion of flavours on your palate. I am always amazed by how creative chefs get with a humble fungi that is mushroom. Bubala serve mushroom skewers that had me considering my life choices, like for real! When I read the name of course number five – poached cod loin? I was sceptical. I didn’t think Cod and loin belonged in the same sentence. It gave two different types of protein – fish and meat 🤷🏽? Honestly, I really should have just trusted because Cod is considered a ‘meaty’ kind of fish and the word play very ingenious as was the dish itself- Cod vanilla, bisque, sea herbs was DIVINE!
The roasted English Duck, beetroot, burnt orange and chicory – a pour over citrus sauce ATE! Yes I said ATE! Because it did! The duck cooked perfectly, tender with crisp skin.
like I said PERFECT! Pudding was rhubarb with hay custard, pink peppercorn and ginger, looking like a pimped out cheese cake..
do you see the layers? And the taste? Heavenly! Of course we had digestif.. a fudge selection that too LUSH, the sweetest way to end this food adventure.
Yes Ben, your menu did not disappoint! Congratulations on the success that is 74 Charlotte street! Side note, if you happen to be have a bestie who is an art curator, or into art, visit Tafeta at number 83. Thank me later!.
Cheers
Ndidi
P.s. autographs, wines and other things
P.P.S Ronks! Happy bornday to us! Thank you for always feeding my curiosity on art. May we always have the giggles
