hosted by The Backdoor Kitchen
Back to the time of Ancient Greece fabulist Aesop, fairy tales and fables were told to communicate a moral message to people through the medium of fiction involving fantastic creatures and incredible adventures.
In this first attempt of making fables out of dishes, we try and tell a story behind each plate, describing why each ingredient meets the other and what brought Rob to think about it. Either you will find your moral message into a pork ravioli or you will just enjoy the feast, as it is custom with the Backdoor Kitchen, we promise that you will leave happily ever after.
Complimentary glass of Prosecco
Amuse Bouche - Grilled Sardines with Toasted pine kernels, Roast Pepper ketchup and Parsley foam
Guanciale on, Guanciale off Mullet-san - Red Mullet bites and pan seared scallop served with asparagus, garden peas slowly cooked in butter, radish and watercress. Served with a saffron Hollandaise sauce and melted Guanciale slices.
The Pork and the Langoustine - an amazing communion between land and sea. Braised Iberico pork cheeks tortelloni in a soicy chicken jus served with poached langoustine and prawn, sauteed spinach, Samphire and morel mushrooms.
The Venison who came from Madeira - Venison fillet served with roasted carrots, sauteed wild garlic, Jersey new potatoes on a bed of shallots macerated in wine. Served with a Vinho de Madeira based gravy.