Blueprint Café presents ‘Women Fashion Power’

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Throughout February Blueprint Café, situated on the first floor of the Design Museum, will be celebrating the ‘Women Fashion Power’ exhibition by offering a special three course menu created by Head Chef Martyn Moody. The menu has been designed in line with London Fashion Week and has been inspired by the Design Museum exhibition, which displays how influential women have used fashion to define their position and power in society. This highly visual three-course set menu will take guests on a journey starting with a ‘ready- to-wear’ Heron’s farm chicken broth; Wester ross poached salmon, roasted Jerusalem artichoke and mussel foam for main; and ending with ‘Haute Couture’, a gold leaf chocolate fondant dessert with rum and banana ice cream.

Blueprint Cafe section & view

As a special celebration of style on Thursday 19th February, Blueprint Café alongside Club D&D is collaborating with the Design Museum to hold a one night exclusive event in honour of the ‘Women Fashion Power’ exhibition and London Fashion Week. The evening will begin with a Champagne tour of the exhibition led by museum curator Donna Loveday, during which guests can admire outfits, including an infamous Lady Gaga number. Following the tour, guests will dine in Blueprint Café and enjoy a bespoke four-course tasting menu with matching wines. Chef Moody’s menu will reflect the eras of fashion from the more basic tastes of the 30s, through the 60s and 80s to the modern day.

During the evening, acclaimed fashion designer Tabitha Webb will speak about her life in the industry and she will also be available for a Q&A session following the dinner.

The pairing menu includes:


Herons farm chicken, pickled carrots, smoked cucumber, black truffle emulsion

Sauvignon Blanc The Cloud Factory, Marlborough, New Zealand, 2014


Native lobster, caramelised fennel, sweet and sour chicory

Bandol, Domaine La Suffrene, Provence, France, 2013


Wild sea bass, mushroom dashi, sea purslane, bonito dumplings

Pinot Noir, Le Petit Clos, Marlborough, New Zealand, 2013

Modern day

Chilled chocolate fondant, caramelised white chocolate soil, passion fruit foam

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