Well, we thought for our October event we would highlight a few of our favourite dishes and try something a bit different as well.
It will take place in our home venue only on Saturday 14th October so spaces are limited.
We will kick the evening off with a welcome drink and some seasonal nibbles… We love the challenges of providing something tasty and topical to our diners and seeing them explore some new flavours or experiences!
We will, for our first course, do a classic Chinese inspired starter… Bang Bang Chicken Salad. This is cold poached shredded chicken that is dressed with a peanut butter and sesame dressing. My friend Chef Kam Po But has taught me well (Please watch this space – for a return visit from him… we are working on it)
Next course is a bit different…instead of our normal cheese course we thought we would serve a fish course so will be serving a pan fried salmon fillet garnished with roasted beetroots and a beurre blanc (butter sauce) flavoured with horseradish – a simple combination that should provide some great complimentary flavours!
The main course will then be a dish we have done before – a classic beef olive… a slowly braised, rolled & stuffed top rump steak served in a rich stout sauce. We will serve this with some creamed potatoes and a classic braised red cabbage – a truly comforting flavour combination with the beef olive!
We do hope you will join us for what we are calling our “Fe(a)st” and we will also have soon our plans for November and December to complete yet another year of “Covert” dining.
We are now taking bookings and request a £5 deposit per person to secure your places with a balance of £30 per person required on the night.
We just ask you to complete the form below and we will call you within a 48 hour period to take your booking deposit over the phone and confirm your places.
Time : 7:30pm Prompt for welcome drink and nibbles
Suggested Donation: £35 per person service not included
Welcome Drink & Seasonal Nibbles
Bang Bang Chicken Salad
Salmon Fillet with roasted beetroots and a horseradish beurre blanc
Slow Cooked Beef Olive with Stout Sauce
Braised Red Cabbage
Orange & Polenta Cake with Greek Yoghurt & Local Honey
Coffee or Tea with Petit Fours
Menu Subject to Market Purchases and Ingredient Availability