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Gingerline

The Grand Expedition

Set sail on a magical flavour adventure with Gingerline and their new dining experience The Grand Expedition.

Hosted at a secret location with stunning interiors in Dalston, your table for the evening is a hot air balloon where you will fly to exotic locations to enjoy cuisines from around the globe.

A dining experience like no other, you'll be fully immersed and entertained with intriguing storytelling, colourful performances and stunning aerial stunts.

Our journey began in Greenwich, England with the Coxhill's Concoction, a warming and flavour packed tea of sherry, miso & mushroom broth with orange, thyme & celeriac ‘sugar cubes’.

After firing up the hot air balloons, we were magically transported to Brudekrone in Norway.

We landed in the heart of a traditional wedding ceremony with dancing, games and beautiful wedding crowns to decorate our tables which were also the inspiration for our food.

Equally as eye-catching, we tucked into Aquavit & dill cured salmon with celeriac & apple remoulade, caramelised pearl onions, fermented blueberry and griddled cucumber. As it's customary to throw grains of barley instead of confetti at weddings, we sprinkled it on top of our food.

The second stop was a lantern-lit Shanghai in the 1920s with floating lanterns, calligraphy lessons and a dancing dragon.

For this course, we were invited to make our own tahini satay bao with freshly steamed buns filled with aubergine in a tahini & black vinegar sauce, collard green ‘slaw, tobacco onions and green salad. The satay sauce was so moreish that our hot air balloon party couldn't get enough of it.

Our next destination was the colouful location of Kerala, India for the Onam Sadhya Festival with tigers and monkeys running free.

This course was a feast of flavours with a spicy and tender beef roast served with beetroot pachadi, carrot pickle and coconut rice with onions, cumin and chilli. This was our absolute favourite dish and our fellow adventurers agreed.

For the final stop we travelled up, up and away into outer space for The Sylphs, a dessert taking inspiration from each of the destinations we had visited along the way.

This indulgent combination included Earl Grey & white chocolate mousse for England, pepperkaker sticky gingerbread for Norway, soy & tamarind salted caramel for China and lime gel & toasted coconut for India. It was the perfect treat to complete our adventure.

Catering for all dietary requirements with options to enhance your journey with cocktail and wine flights, this is perfect for every adventurer.

Find out more and book your trip now at The Grand Expedition website. 

To-Do at Gingerline:

Eat Sherry, Miso & Mushroom Broth with orange, thyme & celeriac ‘sugar cubes’

Eat Aquavit & Dill Cured Salmon with celeriac & apple remoulade, caramelised pearl onions, fermented blueberry and griddled cucumber

Eat Aubergine Po Bao with tahini & black vinegar sauce, collard green ‘slaw, tobacco onions and green salad

Eat Beef Roast with beetroot pachadi, carrot pickle and coconut rice with onions, cumin and chilli

Eat Earl Grey & White Chocolate Mousse with pepperkaker sticky gingerbread, soy & tamarind salted caramel and lime gel & toasted coconut

Drink Negroni