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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.
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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.
Secret dessert
