An evening of restaurant quality food in an intimate and friendly environment. See menu below:-

Entrèe

Scallops Juste tiède with a Lime and Vanilla  foam

The scallops are thinly sliced and marinated in a lime zest that helps tenderise them, they are then ever so slightly grilled just before being served so that they are Juste tiède. The sauce is a mixture of tarragon, thyme, lime juice and vanilla resulting in a slightly sweet tangy and rich flavour which compliments the scallops to produce a melt in your mouth effect. 

Starter

Imam Bayaldi

I'm told this translate to “The Imam fainted”  and I'm not surprised after tasting this. I've always thought aubergines underrated and this is one dish that allows them to take centre stage. It is light yet flavoursome with currants, allspice, cumin, ground coriander and cayenne pepper amongst others providing an explosive background.

Main Course

Slow-cooked short-rib of beef with shallot purée in a Hermitage wine served with plantain.

The beef is seared on the hob then slowly cooked in the oven with vegetables, herbs, bacon, chicken stock and Crozes-Hermitage (as it turns out one of my favourite red wines) until it's meltingly tender, the juices leftover juices go to make the sauce . The original recipe suggests serving this with honey-roast parsnips but as I'm becoming more daring, I have decided to serve it with plantain which I think will give the dish a lot more character, as if it needed any.

Dessert

After a meal like that, surely the only way to go is light and decadent, enter the Apricot and Chocolate Soufflé with Dark Chocolate Sorbet, a marriage in heaven! Remind me tell you the story of when I first had chocolate sorbet, gosh the trouble I get into sometimes!