Kitchen updates 0

Tom’s kitchen were hired to provide catering of a menu and wines suitable for the title of dinner of the decade.

The menu and wines we provided are below along with the customers feedback.

Dear Tom,

The feedback from my guests has confirmed the “Dinner of the Decade” was not an understatement.

From first course to the seventh you and your team were perfection.

The food was fabulous , your wine selection was perfect.

The empties were scrutinsed this morning for names and vintages.

Notes were being made on the back of the menu cards you so kindly made.

I can normally find fault…..and I cannot. It was simply perfect. Thank You.

Fantastic job……but how can we top this one?

Peter Salmon

Pre dinner nibbles:
-Quails eggs with celery salt
-Pickled garlic and sun blush tomato
-Anchovies with chilli marinade and milano ham
-Toasted almonds and Kalamata olives

Krug supplied by Peter

Pre starter:
-Wild mushroom mousse with leek soup, chestnut and nutmeg crumble.

Starter:
-Terrine of fois gras, confit duck and puy lentils with beer jelly and
celeriac, truffle toast

Majella  Sparkling Shiraz  2006 Coonawarra Australia

Fish course:
-Spiced Fillet of monkfish with beetroot and crispy savoy cabbage.

Dagueneau 2008 Blanc Fume de Pouilly

Main course:
-Trio of venison with swede and potato puree, glazed carrots and port jus

2001 Jean-Luc Colombo Cornas la Louvee

Pre dessert:                                                                                                                                                                                                                                                                           -Mulled wine sorbet

Dessert:
-Sticky dark chocolate and hazelnut brownie with orange posset and cherry tart

2007 Cabernet Franc Icewine, Peller Canada

Cheese course: to be supplied by Peter. Served in the dome

Wine- Tomaso Bussola Amarone della Valpolicella Classico 2006

Port Krohn Colheita 1968

 


Leave a Reply