On 24th November we had a Friday Feast themed around duck, a highly flavoursome and versatile ingredient that offers something a little more unique to your classic recipes. For those who aren't familiar with our Feast Nights, 1 or 2 Fridays a month we showcase a special theme, particular ingredient, or highlight one of the many fantastic local producers we work with - to which this month's highlight was the Cornish Duck Company.
Our lovely guests were welcomed into the bar and restaurant with a Knightor V&T (Vermouth and Tonic, as inspired by our celebratory news, more on this later!)
Nibbles and cocktail
Duck pastrami Reuben’s on rye
Duck bacon blt’s with avocado on brioche
Southern Indian curried duck leg with spiced cauliflower salad and cashew nuts
Glazed breast, confit neck & liver parfait, root vegetable dauphinois, celeriac purée, chicory choucroute & red currant jus
Raspberry & duck egg Mille feuille
(Duck egg custard, raspberry curd, raspberry parfait, mini meringues, duck fat pastry, duck egg sabayon)
Do check out this video featuring our consultant winemaker, Salvatore, as he tells you a few important things about our new Knightor Dry Vermouth and what makes it so special...he almost lets slip our top secret too! Yikes!