We began the dinner with an amuse bouche of aubergine spring rolls. These tasty morsals were filled with aubergine, coriander, sweet chilli sauce, shallots and garlic. Alongside the spring rolls we served a small jug of soy sauce.
Next on the menu came haloumi tandoori with carrot pachadi. The haloumi (Greek cheese) was marinated in tandoori paste, paprika, lime juice, red peppers, shallots, garlic and coriander, before being grilled and served warm with the pachadi (carrot, mustard seeds, chilli, curry leaves and red onions).
We finished the meal with praline coated ice cream and strawberry soup!
Bon Appetite!
A fabulous formal. Brought my family, who were amazed, and we had a lovely dinner. Great service and great food. Thank you!
ReplyDeleteDear Rachel,
ReplyDeleteThanks for the great feedback, we're happy you enjoyed the joys of vegetarian food ;-))
With a woeful combination of both soy and nut allergies I was worried I wouldn't be able to attend the vegetarian Formal Halls. I was so thrilled to see the menu this week. The food looks amazing and it's great to see really good vegetarian cooking that doesn't immediately resort to soy/nut based fake meat. I really appreciate the thought that obviously went into the menu, and will definitely be coming to Formal Hall this term.
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