Basement Galley started off as a supper club at the basement of Tom Fothergill, and his flatmate, Chef Alex Cooper's house. From there they moved on to a more unique approach, wanting more privacy in their house and got permission to create a fine dining experience in an old abandoned Victoria line underground train. The underground supper club is now taking place at the Pump Museum near St James Station Walthamstow where a 4 course dinner is served with a cocktail on arrival, a choice of a full bottle of red or white wine during the course of the meal and finishing the dinner with a glass of champagne. The menu changes monthly but they usually update it on their website if you want to know ahead.
I was almost at doubt I was even on the right path when I was making my way to this supper club. The surroundings varied from residential to industrial with little signs that a cool establishment could exist anywhere nearby. But search in Basement Galley on Google and have it pinned am I assure you will find it okay. Staff were incredibly friendly and although the arrival time said 19:00, many arrived early to enjoy their cocktail.
As soon as you see the train it almost immediately puts you in awe at how they managed to convert the carriage into a restaurant and make it look so fancy with the lanterns and candles lined with cutlery and wine glasses whilst giving you nostalgic memories of cramp busy journeys on the underground. It's a completely polar opposite feeling.
Heritage tomatoes, bufalo, olive, Parmesan and thyme
The title of the dish does not justify the creativity that went into it. Lovely array of different tomatoes adding vibrancy and colour to the dish and I thought it was very clever of them to use minced olives to season to the dish, adding complexity to its flavour as well as an interesting texture. The buffalo cheese was incredibly fresh and bouncy and balanced out the salty olives perfectly. Thyme adding another dimension of flavour whilst the Parmesan crumb added a lovely crunch and umami
Green asparagus, ricotta & green pea, spiced cashews
Slightly on the salty side but that could be because of the overly spiced and seasoned cashews which therefore was forgiven as they were lovely and well spiced. I loved the various of textures coming together in each bite from the crunchy mangetout, soft green peas and the lovely refreshing puréed asparagus and ricotta helping bind everything together. Cashews added that extra boost of flavour with its spice but also a subtle sweetness from its natural flavours. Finished nicely with Parmesan for a richer flavour and umami
Red quinoa and wild rice, herb, duck, fennel
Unfortunately the duck being the main deal was very tough, chewy and fibrous. Quite an effort to eat but luckily it was juicy and packed full of flavour which made it worthwhile. Wild rice and quinoa added a wholesome touch with its crunchy and soft texture and finished nicely with mashed fennel to balance out that textures with its light creaminess.
Strawberry and cream, dark chocolate and baileys, amaretti
Such extravagant flavours for such a simple looking dessert. The dark chocolate tart was obviously made from a high quality chocolate seeing how rich and smooth the texture was with lovely strong notes of baileys giving it lovely hint of bitterness and coffee aromas. Strawberries were fresh and sweet and helped lighten the thickness of the chocolate tart whilst the ice cream helped accentuate the velvety texture further with its creaminess
I seriously did not expect such original and creative dishes and such high quality of food especially when no kitchen was in site and we were in the middle of no where on an abandoned train. Staff were informative and friendly which added to the charm of the evening. Portions aren't exactly big but leaves you satisfied and just about full. You do feel you are drinking more than eating but all the drinks were also excellent in quality and a great choice. It's definitely not a dinner you would forget and a great gift to those who like trains and unique food experiences. I absolutely loved it read more