Happy, motivated staff, are the key to the success of any business, and if the photos taken most evenings in the kitchens are any indication, our catering team appears to enjoy their work (at least some of the time!)
Monday was a Feast Night, and so we began last night's dinner with an amuse bouche of compressed melon with caviar. Serving fruit with seafood is a nice way of complimenting the fresh and light flavour of the fish. This quick little starter was a nice beginning to a meal based on the cuisine of the Spanish Muslim Mediterranean.
Opened in the spring of 1997 by Samuel and Samantha Clark, Moro Restaurant ('Moor' in English) lies at the heart of the lively pedestrianised street, Exmouth Market. Long known for its award-winning Moorish cuisine (based on the intense flavours of Spain, North Africa and the Eastern Mediterranean), the team at Moro have recently released a cookbook containing some of their best recipes. From the aptly named Moro cookbook, came the recipe for last night's salad of feta cheese with spinach, crispbread, sumac and pinenuts. The salad was finished with a garlic and red wine vinegar dressing.
Next up we served mackerel with paprika and garlic. This dish is ever so simple, and highlights the smoky taste of the paprika when combined with the oiliness of fresh mackerel and the taste of raw garlic. To finish the dish, we served braised spinach and lemon roasted new potatoes.
For the sweet, we again looked to Maze for the unusual coconut pannacotta with white chocolate granita and black olive caramel.
Bon Appetite!
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