Following a successful launch last November, which saw hundreds of households tucking into an opulent turkey feast with all the trimmings at Thanksgiving, Sola At Home is returning with luxurious new menus available for nationwide delivery from 20 January.
Inspired by, but less technically complicated than, the modern Californian cuisine of chef-patron Victor Garvey’s Soho restaurant Sola, the aim of Sola At Home is to deliver food which feels indulgent, and uses the highest quality produce available, but requires as little time and effort as possible to finish and serve at home.
Two menus are available, Omnivore and Vegetarian. The Omnivore menu begins with Cured chalk stream trout, dill bavarois and Cold soup of almond and roasted garlic with smoked mussels, chive croutons and roasted tomato coulis, followed by Scallops ‘Diplomate’ baked in the shell with black truffle butter and lemon thyme.
The centrepiece A5 Wagyu beef Chateaubriand with Telicherry sauce poivre is accompanied by Radicchio agrodolce and Potatoes Saint Jouvain. Dessert is Dark chocolate croustillant, honey, rosemary, sea salt and there are handmade Mignardises to finish.
The Vegetarian menu replaces the cured trout with Pickled beetroot tartare, horseradish bavarois, vegan caviar; substitutes Fondue of ratte potatoes and preserved morels with 36-month Comté for the scallops; and instead of chateaubriand has Jerusalem artichoke Wellington with whole grain mustard, vegetarian demi-glace and roasted red pepper jam as its main course.
Both menus are priced at £89 per person and just forty boxes for two will be on sale every week. A selection of wines from SOLA's list will also be available. Orders can be placed until midnight on Sunday for delivery within the M25 on Thursday and nationwide on Friday.
Packaging is kept to a minimum, and is fully recyclable where local facilities allow. Customers ordering for a special occasion can request a complimentary piping bag of tempered chocolate, to write a message on their dessert plate for a restaurant-style flourish.
Chef-patron Victor Garvey says of the new Sola At Home offering, “While it’s possible to replicate the food we serve in the restaurant for delivery, I’m not convinced that it’s what people want to be eating at home right now, so I’ve gone with something simpler in style but no less luxurious.
'I also think that when folks order a meal kit from a restaurant, they don’t want to feel like they’re having to do too much of the work, so I’ve tried to ensure that there’s not much more to do than open the box, heat some things up and scatter on a garnish. But we’ve absolutely not cut any corners on quality, and I think the amazing produce used will speak for itself.”
