Monday, 25 January 2010

Last Saturday's Formal Hall 23/01

Heirloom Tomatoes featured on Saturday's menu in the form of a savoury tart. An heirloom tomato is generally considered to be a variety that has been passed down, through several generations of a family because of it's valued characteristics. These are probably the best tasting, most organic tomatoes available and are widely used in top end restaurants, especially in California. Our Heirloom tart was served with an olive tapanade as seen below.

Following the tart we served grilled sea bass with sweet parsnips, spinach, wild rice and a saffron cream sauce. The parsnips are vacuum packed with cream and cooked sous vide, thus retaining all the great flavour of the sweet vegetable. The vanilla/saffron cream sauce is flavoured with the juice of fresh mussels-delicious!

To finish the meal we served espresso-orange panna cotta parfaits with coffee gelee from The Last Course cookbook.

I'm eating one as I type and it tastes great; must go as I'm a bit busy:)))

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