A masterclass in developing taste & flavour using seasonal & found ingredients.
Friday 13th February 2015 7.30pm. Ends approximately 10.00pm.
Blood Oranges | Oysters | Chocolate
Welcome to our first supper club of 2015 where we enjoy a different seasonal offering each month.
Chef will be putting together an unusual but delicious range of ingredients which are in season and at the height of their flavour. This is a supper club for the serious foodie – who wants a good night out enjoying food and wine in an intimate club environment of fellow food enthusiasts but doesn’t want to pay a fortune for it!
As it is Valentine Night, we are introducing some seasonal aphrodisiacs to our menu…
Canapés inspired by Valentine
Starter: Oysters: Raw on ice with blood orange juice and shallot, Tempura with pickled cucumber and chilli dipping sauce, “oysters and pearls” poached in champagne with Israeli cous cous and chive velouté. (Asparagus alternative for vegetarians)
Main: Venison loin steak, Duck fat chips, Truffled Savoy cabbage and smoked bacon, Bernaise sauce,
Dessert: Dark chocolate fondant, red roses ice-cream and crystallised rose petals
The supper club consists of two chef’s tables of 8 people maximum. Chef demonstrates and cooks in the kitchen amongst diners where we discuss the dishes being prepared and the choice of seasoning, flavour pairing and wine matching.
You begin the evening with a welcome glass of Prosecco and canapes. We introduce the evening’s menu. Chef will talk you through the menu and demonstrate some particular aspect of the the cooking process. He likes to try new things and let you in on his secrets. You will see methods like Sous Vide, foam making, and molecular gastronomy insights. We then sit down to three courses all matched with wines.
Your job is to relax, enjoy the company and the food!
Date(s) - 13/02/2015
7:30 pm - 10:00 pm
Bookings are closed for this event.