Our annual Game dinner has fast become the most requested night on our calendar. As such we're cooking two dinners this year with the below longer menu and great wines too.
We’ll start with a little trio of toasts, spiced hare rillettes, chopped, sautéed wild mushrooms and creamed new season’s pumpkin. A little Salade Composée of Cured Wild Duck Breast, late season’s beans and wet walnuts, with leaves from Keat’s Farm in South-East London, then a rich mixed Game Ragoût with Fresh Pappardelle.
For the main course, Yorkshire Grouse, Roasted Pink, with a sauce of Muscat Grapes squished into the pot with red wine and butter, atop a toast spread with a liver parfait. There’s cheese, of course, from the Mons caves in St. Haon-le-Chatel in the Roannais, via our friends at Mons Cheesemongers UK in Bermondsey.
To finish, mixed roast plums with a scoop of walnut ice cream and some Vin de Noix to wash it all down.
3 Little Toasts: Hare Rillettes, Wild Mushrooms, Delica Pumpkin
Salade Composée: of Wild Duck Breast, Coco de Paimpol, Wet Walnuts & Keat’s Farm Leaves
Fresh Pappardelle, Wild Duck & Pigeon Ragoût
Roast Grouse, Red Wine, Muscat Grapes & Liver Toast
Roast Plums & Walnut Ice Cream
We’ve also made a new batch of our famous Vin de Figues (that’s Fig Wine to you and me), and Kosta will be choosing some choice wines as always.
Tuesday 15th, from 6pm - book online here
Wednesday 16th, from 6pm - book online here