Full as an Egg Suppers – March Menu
March 15, 2011
So the first Full as an Egg supper is nearly here!
I mentioned I am hosting for a chef, that chef is Mr Tim Moores of Moreish in Redland…
I used to work with Tim at Moreish and although I no longer work full time in the restaurant industry I do still love it and am very happy to be able to get back into it in a small way.
We have big plans for Full as an Egg Suppers and hope that this is the start of something great, we are starting small with two nights of 8 people to see how it all works (with Tim cooking on his own, in a domestic kitchen) and what challenges we haven’t foreseen!
So! The Menu arrived from Tim this morning, here it is…
pre starter… spicy tomato and coconut soup + coconut and cashew sambal
starter… chicken liver parfait, red wine and port jelly, pickles + toast
fish course… cured sea trout, avocado, orange salad + orange dressing
mains… roasted breast of duck, shallot tatin, pickled cabbage, shallot puree + spiced jus
pre dessert… mini roasted rhubarb trifle
dessert… chocolate mousse, salt caramel + honeycomb
Mmmmmm I hope I get to try this!
So details are here, we are now fully booked but please get in touch if you would like to come as we have started a waiting list.
Do get in touch if you would like to come. Excitement!