Now this is Formal Hall!Last night marked the first proper Formal Hall of Term and being a Wednesday, that meant a four-course Feast Night!
We began last night with a cheeky amuse bouche of red pepper sorbet, in a spinach flavoured cone. We often serve an amuse bouche ( a single, bite-sized hors d’œuvre, the term is French, literally translated to "mouth amuser") at the beginning of a meal, to awaken our customers taste buds prior to the first course.
Following the amuse bouche, we served a winter vegetable and chervil soup from Raymond Blanc's book, Simple French Cookery.
For the main course we served fresh sea bream with sweet parsnip puree, citrus spinach and grilled polenta. The plate was garnished with a extra-virgin olive oil and fresh herbs.
Lemon Meringue Tart finished the meal, accompanied by angelica and lemon sorbet, angelica and lemon jelly, and a cardamom yoghurt. This great sweet is from Dessert by David Everitt Matthias.