21 Day Dry-Aged Aylesbury Duck, Fermented Red Cabbage and Stuffed Morel.⁠ ⁠ Pure breed 'English White' ducks largely declined in popularity with the arrival of the Peking Duck from China and resultant hybrid breeds, however small duck breeders in villages like Aylesbury in the South of England ensured the survival of this slow-reared breed. Today there remains just one producer of authentic Aylesbury Ducks.⁠ ⁠ The crowns are aged with hay in-house to tenderise and intensify the flavour of the rose coloured meat, while the offal is used to make a sausage farce which we use to stuff the morel mushrooms served alongside the roasted breast meat.⁠ Finished with our fermented red cabbage purée and a rich duck sauce.⁠ ⁠ #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu⁠ ⁠ 📷 @antonrodriguez

Hazelwood Grilled Pollock, Superior Sauce and White Asparagus.⁠ ⁠ The sauce is based on cantonese 'Superior Stock' or 上湯 seung tong, a restaurant-style stock prepared with luxury ingredients.⁠ ⁠ We make a double boiled white chicken stock, the second stock incorporating Iberian ham bones and trim, pork shoulder, house-made conpoy from scallop adductor muscle, white peppercorn and ginger. A small amount of dried apricot adds a hint of sweetness to the rich, powerful stock.⁠ ⁠ Finally, the stock is thickened with freshly milled rice to make a velvety sauce.⁠ ⁠ #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu⁠ ⁠ 📷 @antonrodriguez

Kuri Squash, Apple, Kombu and Hazelnut.⁠ ⁠ Finished at the table with a sauce made on sake lees and salted ginger.⁠ ⁠ Last week for this dish as we make way for new spring produce on our menus.⁠ ⁠ 📷 @pa_jorgensen⁠ ⁠ #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu

We are delighted to retain two Michelin Stars in this year's @michelinguide.⁠ ⁠ This award is for everyone at The Clove Club who has worked so hard this year.⁠ ⁠ Isaac says,⁠ ⁠ "Incredibly proud of my team for this award. It’s a testament to their dedication and hard work in pursuit of excellence day in, day out. And I am super happy to see my old boss and mentor Brett return to two stars at The Ledbury, our friend @adills1 jump straight in at @alexdillingcaferoyal and to @ahmet_dede_ for his achievement too @dede_at_the_customs_house. Congratulations to all the new star winners this year as well, you did it guys!!!"⁠ ⁠ #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu 📷 @pa_jorgensen

Jackson's Pollock - Smoked Pollock Brandade, Trompette Mushrooms and Saffron Vinaigrette.⁠ ⁠ Inspired by @maisonstroisgros's famous milk-and-truffle homage to artist Lucio Fontana, @its_isaac has conceived a dish inspired by the splatter paintings of American abstract expressionist Jackson Pollock - a playful nod to the smoked pollock brandade that's concealed beneath a set sheet of milk and trompette mushroom purée.⁠ ⁠ On the Tasting Menu now.⁠ ⁠ 📷 @pa_jorgensen⁠ ⁠ #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu

Perfectly grilled line-caught squid, roulette pepper hot sauce.⁠ ⁠ This dish was all about stunning produce and working hard with suppliers to raise up what we both do in collaboration, in this case @kernowsashimi. ⁠ ⁠ Perfect line-caught, or jigged, squid, handled so well, and so fresh, that the delicate membrane covering the squid remains intact and can be served. This could then catch a breath of smoke from the grill and elevate the produce to something superlative. ⁠ ⁠ Served with a chicken fat and tarragon vinegar emulsion and sweet stewed leeks, with a spot of homemade roulette pepper hot sauce.⁠ ⁠ 📷 @pa_jorgensen⁠ ⁠ #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu

Torbay Prawns, back on the menu. A real delicacy, these arrive live straight from the coast, with the season usually running August to January, but they are quite rare to find even when in season.⁠ ⁠ Super sweet when raw, we make a tartare and serve it between discs of set prawn stock to form a kind of open dumpling. Finished at the table with a luscious sauce made from the heads, with the arms deep fried and dusted in our house blend devilled spice.⁠ ⁠ 📷 @antonrodriguez ⁠ ⁠ #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu

Red mullet, grilled over hazel wood and served with Swiss chard and ricotta barbajuan, sweetcorn purée, girolles and a rockfish sauce.⁠ ⁠ #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu

The Clove Club through the seasons #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu 📸 @antonrodriguez

Warm Potato Mousse with Caramel Ice Cream and Black Truffle.⁠ ⁠ Inspired by a Michel Bras recipe for potato jam, this one has been on and off the menu in recent years. Silky, luxurious, savoury and sweet, it never fails to surprise people.⁠ ⁠ 📷 @antonrodriguez⁠ ⁠ #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu

Native Cornish lobster, currently on our summer menu with a gooseberry aguachile and summer berries.⁠ ⁠ 📷 @antonrodriguez⁠ ⁠ #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu

Caesar's mushrooms are an edible member of the infamous Amanita family, which contains some of the world's most toxic fungi.⁠ ⁠ Named for the Roman Emperors, legend has it that Agrippina, the wife of Emperor Claudius in Italy, poisoned the emperor with Amanita phalloides mushrooms concealed as Caesar’s mushrooms in a plot to make her son Nero the new emperor.⁠ ⁠ Native to southern Europe and commonly found in the chestnut woods of Italy and northern Spain, they have been eaten in Italy for over 2000 years and are especially prized when young for their nutty flavour, delicate texture and vivid orange hues.⁠ ⁠ Rarely available, we shaved them raw over a dish of cider-braised turbot head with truffle emulsion and homemade speck.⁠ ⁠ 📷 @antonrodriguez⁠ ⁠ #TheCloveClub @its_isaac #IsaacMcHale #TwoMichelinStars #MichelinStar #MichelinGuide #Worlds50Best #TopLondonRestaurants #TastingMenu #CaesarsMushrooms