Tasting menu with a wine flight
Obviously being locked down for so long my hotel is looking to open with something as soon as it is possible. It looks like it will not be possible for a good while just yet. One of the new ideas is a tasting menu with matching wines. So here we are the proposed menu with thirst-quenching wines!
Duck Liver Parfait with seared Goose Liver, Smoked Duck Breast,
Pickled Wild Mushrooms
Pinot Noir, Carmel Road, Monterey County, California, USA
2016
Confit Scallop with Asparagus, Tomato Gel, Bee Pollen
Semillon The Liberator, ‘An Arrogance of Sommelier’,
Vergelegen, Stellenbosch, Western Cape, South Africa, 2015
Carrot, Orange and Ginger Sorbet
Quail with Ras Al Hanout, Apricot & Cinnamon Couscous,
pickled Lemons
Mas De Cadenet Rosé, Sainte-Victoire, Provence, France,
2019
Miso soup with Lime Leaves
and King Prawns
Bodegas Barbadillo, Manzanilla Sherry, SpainBodegas Barbadillo, Manzanilla Sherry, Spain
Venison Loin; Juniper Sausage; Haggis Croquette Potato
Dauphinoise, Manuka Baby Beets
Juniper Crossing, Shiraz, Margaret River, Western Australia,
2016
Chocolate and Avocado Ganache with Raspberry
Grahams 10 years old Tawny Port
Maple Syrup Baked Crofton with Lavender and Thyme served with
Charcoal Crackers
M. Chaputier, Muscat Beaumes de Venise, Rhone, France
Photographs by The Tannin Addict.