June Fish Night Friday 14th

Bouillabaisse with Saffron

Crayfish Tacos

Sardines Escabeche

Citrus Marinated Sea Trout with Samphire and Crispy Oysters

Peaches poached in Rose and Honey with Elderflower, Cucumber & Lime Garnita

 

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May Supper Club Menu, Wednesday 15th

Melanzane Parmigiano

Strawberry Avocado and Mozzarella Salad

Crispy Duck, Watermelon & Pomegranate Salad

Porchetta with Spiced Apple Sauce & Rosemary Roast Potatoes

Strawberry & Vanilla Millefeuille

February

Wednesdays 13th and 27th   7.30pm Start  £26.50 per person

Theme: Cheesy

 

Burrata and Burnt Oranges with Pistachio, Mint and Pomegranate

Beetroot, Caerphilly and Rosemary Rarebit

Swede, Gruyere & Bacon Tarts with Avocado, Grapefruit and Cashew Salad

Eastern Prawn Linguine with Aubergine Rolls stuffed with Goats Curd, Herbs and Walnuts

Cherry, Dark Chocolate and Mint Parfait

 

 

 

February Friday Night Supper Club

7.30pm  2nd February

 

Scallop & Prawn Roulade with Caviar & cauliflower Puree

Seared Tuna with Pistachio Crust & Papaya Salsa

Roasted Halibut with buttered Leeks and Langoustine Bisque

Smoked Haddock with Poached Eggs and crushed Potatoes

Fig Tart with Cinnamon Ice Cream

 

Bookings & pre payment essential
Please pop into the deli;
Call us on 01653 699389 or
Email us at info@maltonrelish.co.uk

 

February Supper Club

7.30pm  14th & 28th February

 

Beetroot & Carrot Terrine with fennel fronds and grated horseradish

Ricotta Tarts with Pea and Mint

Roast haunch of Venison with grilled Pears & Rosemary and Dauphonise Potatoes

Braised Red cabbage with burnt Aubergine Babaganoush

Chocolate, Peanut Butter & Coffee Ice cream Sandwiches

 

Bookings & pre payment essential
Please pop into the deli;
Call us on 01653 699389 or
Email us at info@maltonrelish.co.uk

 

January Supper Club

7.30pm  17th and 31st January

Pheasant & Rabbit Terrine
served with homemade Rye Bread and Remoulade

Roast Cod on Celeriac & Apple Soup
with and Apple and Thyme dressing

Breast of Pheasant with a Beetroot & Tomato Puree
with Cavolo Nero & Smoked Mash

Fillet of Cod with Puy Lentils & Preserved Lemons

Lemon & Basil Ice with Blood Orange & Rosemary Jelly