Coopers Best Extra Stout braised Ox-cheek with red wine glazed shallots and smoked pancetta lardons. A classic rich dish, perfect for winter. Using a secondary cut of meat, we’re able to afford to spend the hours that it takes to make it. Braised in Coopers Best Extra Stout, the ox cheek takes on the richness of flavours from the beer over extended time to melt in your mouth.
Grass fed beef eye fillet with Brew Boys Maiden Ale infused celeriac puree and baby vegetables. This lean piece of Eye fillet with the celeriac puree is freshened up with Brew Boys Maiden Ale to create a light and lean dish, which is complete with an assortment of crunchy baby vegetables.
Grilled yellow fin tuna with boulongere potatoes and Murrays Sassy Blonder béarnaise sauce. The fresh grilled tuna goes beautifully with this rich style of potatoes au gratin and finished off perfectly with creamy béarnaise made with Murrays Sassy Blonder with its citrus notes and light tones.
Butternut pumpkin, stuffed with pine nuts, ricotta salatta and Stone & Wood Stone Beer pumpkin puree. These sweet pumpkins are brought alive with the Stone & Wood Stone Beer & pumpkin puree then filled out with savoury ricotta salatta and for a bit of texture, some pinenuts.
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