Summers passing… our September events…

We thought with summer now becoming a distant memory our menu would reflect the change of seasons.  We felt it should perhaps include some of the bountiful produce still available and represent the seasons.

Following a welcome drink and assorted nibbles we felt to kick the meal off we would start with a dish inspired with Mackerel and gooseberries – a combination made in heaven as the fruit cuts wonderfully with the oiliness of the fish.

The main course will be a slow cooked shoulder of lamb with a Moroccan influenced spicing served with Cous  Cous and a bean salad dressed in a yogurt and mint dressing

This will be followed by our selection of cheeses served with the porridge oat biscuits that take some three days to make… then finally for dessert a fresh plum and almond cake served with mascarpone.

This will then be served with a glass of Muscat de Rivesaltes specially imported from our french home.

Dates: Friday 23rd & Saturday 24th September 2016

Time: 7:30pm welcome drink 8:00pm Dinner served

Suggested Donation:  £35.00 per  person (service not included)

Menu

Mackerel & Gooseberries – our interpretation

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Spicy Moroccan Lamb Shoulder served with a herb Cous Cous

Green Bean Salad with a yogurt & mint dressing

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Hari’s selection of cheeses with Porridge Oat Biscuits

& Homemade Banana Jam

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Plum & Almond Cake served with mascarpone cream

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Coffee or Tea served with petit fours

MENU SUBJECT TO MARKET PURCHASES

AND INGREDIENT AVAILABILITY 

To book your places please complete the following form and we will contact you within 24/48 hours to confirm your booking with a credit card number

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Summer is here…Phew

Well it has been a very hectic month for us with some charity gigs and then a plethora of private functions… We are just about to complete our last one before heading off to France for our annual break. It will be twinned with sadness as we have now sold our French home so it will be the last time we will be staying there!

We have lots already planned for the Autumn season and we will soon be taking bookings for our September & October dates… So do watch this space where we will be publishing full details in the next couple of weeks.

I hope you all have a great summer holiday and come back rested and refreshed! We will!

Cheers

Hari Covert

 

Flaming June…

Well with the weather warming up we are thinking about our June events and the menu we are going to produce. We have decided to reprieve some of our favourites and we hope you will like them…

We will serve a selection of seasonal nibbles to kick the evening off along with a suitable summery drink. We will then as the first course serve a South American inspired starter of a “Ceviche” a mix of smoked haddock and raw prawns that are marinated for a few hours in a citric marinade and then served shaped like a tartare with a celeriac remoulade (dressed in a mustard mayonnaise)

Main course will be a roasted fillet of beef served with a mixed wild mushroom sauce a rosti potato cake and our veritable “haricots verts” (green beans).

For our cheese course we will make it a selection of suitable cheeses served with our infamous Porridge Oat Biscuits and home-made Banana Jam.

To complete the meal we will serve Damian Allsops “Water” Chocolate Mousse. A really light and flavoursome chocolate mousse that allows the true flavour of the chocolate to shine through as it contains no cream!. Some local summer berries and also serve up a cold pressed iced coffee to help wash it all down.

It will hopefully be a warm and sultry night and we look forward to welcoming old and new guests to our secret venue (well to the newbies at least)

To Book please complete the booking form below and we will contact you normally with 24/48 hours to confirm your booking with a credit card number.

Dates: Friday 10th & Saturday 11th June 2016

Time:  19:30 Welcome Drink & Nibbles

Dinner: 20:00 Dinner Served

Suggested Donation: £40.00 Per Person (Service Not Included) 

Menu 

Ceviche of Smoked Haddock & Prawn with Celeriac Remoulade, served with corn bread 

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Roasted Fillet of Beef served with a Wild Mushroom & Cognac Sauce, Crispy Rosti Potato Cake, Haricots Verts

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Hari’s Selection of Cheeses served with Porridge Oat Biscuits & Banana Jam

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Damian Allsops “Water” Chocolate Mousse, Summer Berries & Cold Pressed Coffee Milkshake

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Coffee & Petit Fours

Menu subject to market purchases and ingredient availabilty

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Fiesta de la paella at Scallywag Café – Tunbridge Wells…

Looks as good as it tastes!

Well our May dinners will be a bit of a Spanish Fiesta with us cooking an authentic Paella freshly before your very eyes in central Tunbridge Wells.

The plan is over two nights we will be  based at the Scallywag Café where we will taking over the premises on the Friday 20th & Saturday 21st May on each evening.

We will serve up a simple selection of Tapas to kick the evening off and then serve up a classic one pan Paella comprising of Chicken, Chorizo and Prawns (Vegetarian option is also available)

To finish it all there will be a simple Almond Tart Served with Taywell’s Honeycomb Ice Cream.

There will be a selection of drinks available for purchase direct from Scallywag Café and owner John is also planning some live Iberian themed musical entertainment to get you all in your own sombrero stomping mood!

To book the event you can do so via our dedicated page the Billetto ticketing web site here.

No bookings can be made directly with Scallywag Café or via the Hari Covert web site they can only be made via the Billetto ticket site.

We have limited spaces each night so please do book early to ensure you get the places your require.

Dates: Friday 20th & Saturday 21st May

Venue: Scallywag Café, 45 Mount Ephriam , Tunbridge Wells, TN4 8AA

Time: 7:30pm for 8:00pm

Menu

Assorted Tapas –

Gazpacho Shots, Deep Fried Croquetas, Pan Catalan, Tortilla Bites, Manchego & Honey

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Freshly Cooked Paella –

A mixture of Chicken, Chorizo & Prawns cooked with peppers, green beans & Mussels

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Pastas de Almendra with Taywell Honeycomb Ice Cream

(Menu subject to market purchases and ingredient availability)

Wines & Drinks can be purchased on the night direct from Scallywag Café

Live Entertainment – format to be confirmed.

Booking closes: 18th May 2016 at 5pm

Ides of March, well nearly…

With Spring nearly upon us and also Easter just around the corner we thought we would celebrate the Roman calendar date of the “Ides of March”.

The 15th of March reputed to be the date of the assassination of Julius Caesar in 44BC  is a couple of days before our next supper club event on March 18th & 19th. So we thought we would have a little bit of a Roman feel to the menu.

I make no apologies for borrowing as a starter a dish that I sampled at Sprig of London’s pop up in January – Cauliflower Romesco .  A roasted cauliflower that is then served with a   roasted and dried red

Roasted Cauliflower with Romesco Sauce

pepper sauce with the addition of almonds and olive oil that is renowned in the Mediterranean region of Catalunya  that is often served in spring time with those new season onions called “Calcots”.

Next we aim to serve a baked fillet of Sea Bass served on a bed of  crushed new potatoes and a classic beurre blanc (butter sauce) with lemon and capers. All served with a garnish of Purple Sprouting Broccoli.

Our Cheese course will reflect our market purchases and will be served with our now infamous porridge oat biscuits.

To complete the meal we are serving thinly sliced pineapple with pink grapefruit segments and a light local honey dressing and the addition of a Taywells Yuzu sorbet. A good citric finish to a spring meal that we hope will excite the tastebuds.

With Mediterranean nods what better way to celebrate the Ides of March… well nearly.

Dates: 18th & 19th March 2016

Arrival: 7:30pm Welcome drink & Nibbles

Dinner: 8:00pm

Suggested Donation: £35.00 per person (service not included)

Menu

Cauliflower Romesco

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Baked Sea Bass Fillet, Lemon and Caper Beurre Blanc Sauce Crushed New Potatoes, Purple Sprouting Broccoli

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Hari’s Selection  of Cheeses with Porridge Oat Biscuits

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Pineapple & Grapefruit with a honey dressing Taywell Yuzu Sorbet

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Coffee or Tea & Petit Fours

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Fondue Fancy…

I bet you thought the headline said a “Fondant Fancy”… yep that little garish coloured cake – alas not…something far better in fact!

Following from the success of our pop up last year in Tunbridge Wells we thought we would offer a repeat of a couple of themed cheese fondue nights in our secret home location.

It is a classic time of year to enjoy this Alpine classic of hot melted cheese with bread dipped in and we felt it was very worthy of another airing.

We will have two tables of 6 people on each night – you will have to share but what could be more convivial than such a feast.

We will kick it all off with a simple bowl of lambs lettuce salad (Nussli in Switzerland) topped with walnuts and chopped egg.

Then the main event will be the hot melted wine and cheese fondue with bread cubes – some little extras like chopped ginger (an innovation and tip given by a local Swiss resident)  or a  smoked chipotle paste will give it all another flavour dimension.

To finish it all we will then serve a light Orange & Polenta cake with a generous dollop of Greek yoghurt. A tangy  sweet finish after the excesses of the wine & cheese. We will provide a little glass of Muscat de Rivesaltes with this as well

Finally tea or coffee along with some Swiss Chocolate as a petit four will complete the meal.

It should be a convivial night and a great way to make new friends. Just remember it is important not to bring a red wine (it clots the cheese) or drink ice cold drinks (it will also clot the cheese) – a full etiquette on the whole procedure will be provided on the night.

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm Prompt

Suggested Donation: £30 per person (service not included)

To Book please complete the form below and we will confirm your spaces normally within 24 to 48 hours.

Menu

Welcome Drink and Nibbles

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Nussli Salat Mimosa und Baumnussen

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Cheese Fondue with suitable accoutrements 

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Orange & Polenta Cake with Greek Yoghurt

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Tea or Coffee, Petit Fours

Menu subject to ingredient availability and market purchases 

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Sausage Fest…

After all those excess of Christmas and New Year we thought what better way to kick the new year off than with a more simple and frugal supper event.

We felt we would kick the evening off with a warm glass of mulled Perry to warm the cockles on what we suspect a cold night! For the starter we would then serve up a selection of cold salamis and salads served with our freshly made & warm beer bread.

We will then serve a classic “Choucroute” (Pickled Cabbage flavoured with Juniper Berries) and also some classic Swiss Dorrbohnen (the dried green beans we often use as a salad) along with assorted styles of sausages including a “Krackauer Schinkenwurst we have especially imported from Germany all served with simple boiled potatoes and a selection of mustard’s!

To complete the meal we will serve a warm chocolate bread & butter pudding with some crème fraiche and a glass of Muscat Tuile (a sweet red wine from the south of France)

We have also thought the frugality will be matched by the suggested donation price of just £25 per person – what we are calling our January giveaway!

A great way to start the year and partake in some great winter comfort food!

To Book please complete the form below and we will confirm your spaces normally within 24 to 48 hours.

Menu

Welcome glass of Mulled Perry & Nibbles

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Cold Salami Platter, Salad & Bread

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Choucroute & Dorrbohnen, Wurst mit Salz Kartofflen

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Warm Chocolate & Cardamom Bread & Butter Pudding

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Coffee  or Tea & Petit Fours

Menu subject to market purchases and ingredient availability

Suggested Donation : £25.00 per person (service not included)

Arrival:  7:30pm

Dinner: 8:00pm Prompt

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2016 Dates…

Happy New Year…

We have had a hectic festive period and are now recovering from a 1200 mile trip to Switzerland between Xmas and New Year to visit friends and stock up on Mrs HC’s chocolate supplies.

We have now just released some of the dates and themes for our 2016 events.

Do take a look here.

We will be revealing more details soon but our first event at the end of January will be what we have named a sausage fest – we will be serving up cured salamis and for the main course a classic Choucroute with smoked sausages. Menu just in the final stages of tweaking.

February will be the return of a couple of Fondue nights and then we will have yet to be confirmed dates a return visit of Chef But and we will also be taking Hari Covert to foreign shores with a pop up planned in Switzerland at some stage during 2016.

We will be doing a charity alfresco theme in July that will take “Underground Dining” to new heights.

So there will be plenty to keep us busy during the coming year. We hope you will also come and join us.

Please keep watching this space for all the latest news…

Why a Vegetarian dinner…

When I set up Hari Covert nearly six years ago my plan was to do a new theme every month that I hosted an event. We have pretty well done this and also not had to repeat a menu in that time – we have however repeated or tweaked a dish or two over the years…

We will always try and cater for a vegetarian or those with allergies with our menus when requested. We have also served a complete Vegetarian menu successfully in the past. Our dinners in association with Moodleys Beers where we matched the menu with the range of beers Yudhistra was producing a case in example.

Sprig is the brainchild of chef Peter Pickering who is keen to put his somewhat stellar CV of quality establishments to use in a new and innovative way where he is also in control of the hours he works.

This time we were approached by his new Vegetarian Supper Club “Sprig of London” who wanted to trial their concept whilst they still look for possible London venues to host their supper club dinners.

We have together put a joint menu that reflects both of our culinary styles and influences. I myself will be doing some of our favourite combinations from our beer bread to porridge oat biscuits that we serve with cheese.

Sprig of London

The dishes Peter will prepare will be everything from a Brik – the crispy north African pastry with wild mushroom lemon and rosemary through to a combination titled intriguingly Turnip, Radish and Orange. Finally the Sprig of London dessert offer will be Porridge, White Chocolate & Almond Milk. They all sound different and I look forward to seeing the finished dishes and taste them as well.

We are doing these dinners over four nights from Wednesday 18th November and we still have spaces on most nights so please do go and take a look at the full menu and booking form with this link

It will be a fun few nights with some interesting foods and we hope you will realise the absence of meat and in many cases gluten whilst a challenge for chefs is not one that is not to be missed as the food will be tasty and imaginative.

We do hope you can make one of these nights!

Christmas is coming…

Well it is that time of year again when we will be celebrating the festive time at Hari Covert’s. It only seems like yesterday we started doing our secret suppers… This coming February we will enter our sixth year of operation!

We love the festive period and we hope we will see you at one of our events…

This years menu will encompass some of our favourites. To kick the meal off we will serve a selection of festive nibbles including a warming seasonal soup! The first course will be a smoked salmon rillettes a coarse like pate that we will serve with a delicate yoghurt and dill sauce and some toasts.

The main course will be a Turkey & Chicken Saute with spicy Chorizo & Peppers that we will serve on a bed of steamed Cous Cous with green beans. A bit different to the traditional roast!

For the dessert we will then serve a Mincemeat & Crumble Tart with a Cinnamon Cream and to then complete the meal we will serve a selection of assorted cheeses with our porridge oat biscuits and a snifter of local “Anno” Sloe Gin

Dates: Friday 18th & Saturday 19th December

Arrival: 7:30pm – Welcome Drink & Seasonal Nibbles

Dinner: 8:00pm

Suggested Donation: £35.00 per person (service not included)

Menu

Smoked Salmon Rillettes, Yoghurt & Dill Sauce, Toasts

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Saute of Turkey, Chicken, Chorizo & Peppers

Steamed Cous Cous & Green Beans

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Mincemeat & Crumble Tart with a Cinnamon Cream

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Hari’s selection of Cheeses,

Porridge Oat Biscuits, Snifter of Anno Sloe Gin

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Coffee or Tea, Petit Fours

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