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Stockholm's two Michelin-star restaurant AIRA, led by Tommy Myllymäki and Pi Le, is teaming up with London's acclaimed Restaurant Story, helmed by Tom Phillips, for an exclusive four-hand dinner event at Restaurant Story in London, which recently underwent a refurbishment. The tasting menu is priced at £250 per person, with the option of adding a classic wine pairing for £125 per person or a fine wine pairing for £175 per person.
This exciting collaboration will see Myllymäki and Phillips collaborate to craft a one-off menu for just two days, 10 and 11 September. They initially met back in 2019 when they were competing in Bocuse d'Or and have always loved the idea of creating a joint menu.
Tom Phillips of Restaurant Story says: "It's always been a question of 'when', not 'if'. Tommy has been a good friend for many years through the Bocuse d'Or, so it's a great pleasure to welcome him and his team to London for the first time. Working with talented chefs for a four-hand dinner like this is always so exciting – it's a fun way of offering the guests something new, and equally, the kitchen teams can gain insight and inspiration from one another."
This collaboration means it'll be Myllymäki's first time cooking in the capital, where he'll be able to demonstrate his extensive skills and humble approach to seasonal produce alongside the talented Phillips.
"This is the first time the AIRA team has held a four-hand dinner in London. For the team and I, this is a chance to enjoy breaking out of our day-to-day lives at AIRA by teaming up and getting acquainted with a new set of ingredients, cooking techniques and kitchen challenges", says Tommy Myllymäki of AIRA.
They share a passion for fresh, seasonal produce and celebrate the best of what nature offers. Expect delicate, elegant dishes that take diners on a journey and tell a story.
The menu includes a Welcome Broth, followed by courses of Dill croustade, langoustine, browned butter & lemon; Squid with oyster emulsion, sorrel & caviar; English sweetcorn custard & warm black truffle cornbread and Scallop quenelle with poached king crab, fermented tomato & marigold.
There will also be a pasta course, as is tradition at Restaurant Story, and for this specific menu, it'll be Pumpkin agnolotti, pickled trumpet mushrooms & brown butter, followed by Monkfish, roasted chicken emulsion, cep mushrooms & juniper dashi, and Roast pigeon, smoked beetroot & voatsiperifery pepper sauce.
Make sure you leave room for dessert because there will be two to enjoy: Koji granita with floral sorbet, yuzu & grapes and Champagne baba with peaches & Peruvian black mint ice cream.
Reservations for both dinners are available on Restaurant Story's website.