SUSHISAMBA Covent Garden is in full bloom this season with a vibrant botanical springtime celebration that features edible art, a bespoke floral installation and a custom Fleurs de Villes mannequin sculpture.
From fresh flowers to long-awaited sunshine, SUSHISAMBA ‘In Bloom’ comes alive May 15th through June 5th.
SUSHISAMBA 'In Bloom' Edible Art Menu
With a focus on wellbeing and sustainability, the SUSHISAMBA ‘In Bloom’ edible art menu showcases 5 custom creations curated by master sushi chef John Um. Using sushi as his medium and tapping the restaurant’s signature flare, fresh ingredients and artful presentation the menu pays homage to the nourishing bounty of planet earth.
Toro Tartar
Tuna belly, peruvian potato crisps, pea shoots, yuzu dressing
Teien Maki
Hon shimeji mushroom, enoki mushroom, okra chip, broccoli sprout, furikake, tofu truffle
Umi no Hana
Spicy crab, salmon, shrimp, avocado, edible flowers, squid ink, tapioca crisps
Sashimi Hanataba
Tuna, salmon, yellowtail, seabass, butterfish, gold
Temari Sushi
5 pieces temari nigiri, freeze dried fruits
Floral art installation
Complementing the 'In Bloom' menu, SUSHISAMBA has partnered with Fleurs de Villes and florist Ricky Paul Flowers to design a floral sushi bar installation and mannequin sculpture. Using trailing greenery, the design will incorporate Brazilian-inspired rainforest vines, black and white flowers and colourful tropical leaves to create a one-of-a-kind installation.
Following the successful Fleurs de Villes debut on Covent Garden’s Central Avenue, SUSHISAMBA’s colourful floral mannequin will welcome guests from the location’s entrance in the historic Market Building through June 5th.
Fleurs de Villes aims to combine the love of flowers, local design talent and utterly unique displays for experiential events like none other.
The SUSHISAMBA ‘In Bloom’ menu is available for lunch and dinner daily at SUSHISAMBA Covent Garden (35 The Market, London, WC2E 8RF) with dishes starting from £15.
To book call 0203 053 0000 or visit www.sushisamba.com
Photography/ SUSHISAMBA
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