Gravlax and Sourdough
Traditionally cured salmon served on fresh sourdough, with a leafy salad and a dill mustard sauce
Lemon Sorbet
Haggis Ravioli
Fresh Ravioli filled with haggis and served with a whisky cream sauce
Baby Plum Tomatoes and Pesto Topping
Baked Hake
Hake baked whole on-the-bone, served with a butterbean puree and crispy bacon
Apple Foam
Triple Beef Pie
Slowly-cooked brisket, chuck and shin of local beef served in a suet pie with mashed potato
Rosebud Tea Granita
Profiteroles
A trio of flavoured profiteroles, berries, white chocolate and caramel
Caramel Macchiato Panna Cotta
Coffee and Chocolate Terrine
A dark chocolate terrine served with fruit coulis
Six full dishes, 5 smaller between course things. To add to my burden I thought I would try and record it all for your reading pleasure. I was hampered by a combination of forgetting to take photos at key stages and a flat battery half way through service so I might fail on my original plan of writing up every dish, but expect to see more posts over the next few weeks!
Oh no! Not apple foam!!! You've been watching too much Masterchef ;-)
ReplyDeleteApart from that and the haggis it all sounds stunning. Looking forward to reading all about it.
(how do they do that foam thing anyway?)
(why do they do that foam thing anyway?)
Dead right about too much masterchef - spot the smear on the gravlax plate :P
DeleteFoam is very easy but you will have to wait (I will tell you that you need a trip to holland and barrat and a hand blender).
I want the triple beef pie! Mmmmmm...
ReplyDelete