Spring is in the air - dinner with Adam Macgill

For this next dinner we have as our guest speaker Adam Macgill. Adam is not only BT's Chief Technical Architect for voice but also a very good speaker and an all round good guy.

This evening is guaranteed to be useful, informative and very enjoyable. If you are a senior exec in the telecoms business this is a not to be missed night. We return again to the very excellent Pygmalion Private Dining Room with a maximum number of attendees of 26 to make sure that everyone's voice is heard in the round table discussion. As usual Chatham House Rules apply.

The ticket price of £100 plus VAT mosly just covers the food and we are fortunate to have Netaxis as a sponsor to cover the excess cost of the booze. Places are by invitation only.

MENU - you will need to choose in advance and also let me know if you have any dietary requirements/allergies. We will sort this out nearer the time. The menu is also subject to seasonal change but in the years we have been using this restaurant it never has changed!

Salt-crusted sourdough bread with salted butter

STARTERS

• Classic crispy duck salad: Roasted cashew nuts, sesame, watermelon, ginger and hoisin sauce
• Whiskey barrel wood smoked salmon with chive cream cheese, salmon roe, lemon and dark rye bread
• Twice-baked cheese soufflé (V) Gratinated Monterey Jack and mozzarella in a cream sauce with grated black truffle

MAINS

• Fillet of sea bass with smoked aubergine and broccoli with asparagus, pine nuts, olives, tomato and sherry dressing
• Fillet steak chargrilled and served with dauphinoise potatoes, green beans and watercress, peppercorn or Béarnaise sauce
• Rendang plant-based curry (VG), sweet potato, green beans, chilli, coconut "yoghurt", choy sum, broccoli, toasted coconut, jasmine rice, coriander cress

DESSERTS

• The Ivy chocolate bombe (V) - classic melting dome with vanilla ice cream, honeycomb and hot caramel sauce
• Apple tart fine (V) - baked apple tart with vanilla ice cream
• Tiramisu (V) - coffee and marsala soaked savoiardi biscuit, mascarpone, dusted with cocoa powder