Menu : February 24th & 25th 2012
7:30pm: A Welcome Drink & Nibbles
8:00pm Prompt: Dinner
Pan Fried Fresh Foie Gras with Rhubarb,
Chicken Liver Parfait Homemade Banana & Date Chutney Brioche Toast
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Double Entrecote of Beef “Eckart Witzigmann”
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Hari’s Cheese Selection
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Orange Polenta Torte with “Taywell’s” Sea Buckthorn Sorbet
served with a glass of Muscat de Rivesaltes
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Coffee and homemade chocolates
N.B. Menu Subject to Market purchases and ingredient availability.
Suggested Donation £35 per person. Service charge is not included and left to our guests discretion.
Well believe it or not Hari Covert’s is two years old… we have been doing secret suppers now each month for just over two years and well it seems like the movement in growing. When I started out I was the first in Kent and I now note there are four of us providing you the public with a clandestine eating expierience!
Annie’s Supperclub in the Bromley are started a few months after me and we both met up to chew the fat together and continually have banter on Twitter and Facebook… we are yet to try each others food but we will one day I promise Annie!
If you are interested in joining the club then check out the following site as the font of all knowledge regarding Supperclubs. You will be amazed how many there are!
So onto what we are calling our “Birthday Bash”… We will be serving some rather sumptuous food that we hope will tempt those gourmets amongst you.
The inspiration for our first course has been the desire to serve some fresh foie gras. I know this for some is a big no no but it is a food if you have never tried should at least once give it a go. I will serve it alongside a homemade traditional chicken liver parfait which will be with a served with a homemade banana and date chutney.
The foie gras will be sliced and very quickly fried in a hot pan to sear the liver surface and it will sit on top of a tart forced rhubarb compote that will help cut into the richness of the liver. I have named the dish with a Germanic title “Leberfest” the only reason being we will as our main course be serving a dish that was inspired by a three Michelin starred Austrian/German Chef Eckart Witzigmann.
A thick double sized Entrecote steak will be roasted with a breadcrumb and bone marrow crust that will then be served with a rich red wine jus.
This is a dish I have not served for many years but was always a popular one when I was cheffing! We will serve it with some green beans (as usual) and then also a gratin dauphinoise which will go well with the roasted steak.
Next we will serve a selection of cheeses and our infamous porridge oat biscuits. Not sure what cheeses yet but will ensure they are an interesting selection!
Finally we will serve a homemade orange and polenta cake that will be a tart yet nutty textured cake. We will serve a scoop of Taywell’s Sea Buckthorn Sorbet… this is a really unique flavour and an amazing new addition to range of sorbets and ice creams produced by Taywell’s. I believe they are the only company commercially producing this sorbet as the harvesting of the sea buckthorn berries is an arduous task and Alaistair Jessell the owner tells me his staff had raw hands by the time they had produced the necessary puree.
If you are interested in making a booking please do go to our book now page and complete the form. We promise it will be a couple of great nights to celebrate our birthday.
We will also be announcing some special news soon on some charity fundraising we are doing in 2012 so watch this space!