9 course tasting menu & Aspall cyder pairing

[row]

[column width=”two-thirds”]

9 course tasting menu & Aspall cyder pairing

[separator class=”between-rows”]

[/column]

[column width=”two-thirds”]

At The Brewery Tap on Thursday 27th November 2014. Mmmm.

[separator class=”between-rows”]

Mersea oysters, sweet & sour fennel, tarragon oil

Snail stew with sweet pickled onions & oxtail sauce,
sourdough toast

Pig’s ear fritters, pickled walnuts, caper hollandaise

Roast monkfish, speck, cauliflower puree, potted shrimp

Wild seabass, lambs tongue, red haricot beans &
merlot reduction

Mallard breast, sticky rice, kimchee, soy

Goat loin wellington, guineafowl liver parfait, redcurrant jelly, fondant potato,
ruby port butter sauce.

Grilled calvados pineapple chop

Baron Bigod & Suffolk Blue Peronelle’s skewers

[separator class=”between-rows”]

[/column]

[/row]

Leave a Reply

Your email address will not be published. Required fields are marked *