Private Supper for the u3a Wine Appreciation group

Amuse bouche

Crème Du Barry, white truffle oil, parmesan crisp

To start

• Gougères with a salmon mousseline / roasted squash and Roquefort
• Truffle and pecorino arancini - walnut sauce - parsley oil
• Smoked haddock soufflé, south Indian curry sauce

Main course

• Roasted local duck breast, shredded confit leg, star anise orange reduction and roasted apples - pommes gaufrettes with truffle salt
• Salt baked beetroot pithivier with almond and horseradish frangipane and sauce vierge (Pre-booked vegetarian option)
• Braised cabbages with juniper, winter savoury and red wine
• Roasted roots, garlic and rosemary

Dessert

• Boozy clementine trifle
• Chocolate marquise - pistachio ice cream - sauce Anglaise

This is a BYOB event. 

My cookery is heavily influenced by French, Italian,  Spanish and Southern Mediterranean food cultures, with some modern twists. I am passionate about great taste and big on flavour, quality ingredients and local provenance. We don't do foams, pea shoots or whipped butter! Vegetarians are catered for with equal gusto - just please indicate how many vegetarians are in your party when booking. Sorry, but we cannot cater for other specific diets or food allergies, due to nature of the event, the food we cook and the kitchen, which is not allergen free. Menu subject to change due to availability of ingredients.

We ask you to be seated ready for service at 7 pm and we close up about 10 pm. If you need to cancel your booking, please let us know 72  hours before the event and we will offer you a full refund. After 72 hours, we can only offer a refund if we are able to re-sell your tickets. If you can't come at the last minute, please do let us know so we don't lay up a place for you. Details about parking etc. will be sent prior to the evening.