Sunday, 9 September 2012

The first night of the New River Restaurant is September 15. We're already fully booked (16 people). Many thanks to them.

Given that this is meant to be a hobby, I'm probably over-obsessing about the menu. Why are starters so tricky? Nothing wrong with soup and patés of course but my FIRST starter should be something that encapsulates the ethos of the place. Good, simple food; slow cooking that isn't normally available in restaurants; everyday ingredients cooked differently.

I think this is going to be the first menu (subject to massive change):

  • A mustard vinaigrette of green vegetables with curd cheese and sourdough toast.
  • Braised chicken (free range) in a tarragon butter sauce with potatoes 'en papillote', spinach and confit caraway carrots.
  • A show-stopping Raspberry pavlova.

I hope to get some decent pics of the first night. I also want to redesign this blog. Damn it's ugly.

1 comment :

  1. We were the second sitting of this first night and it was a great event as Jason had promised. The food was fantastic with lots of great flavours and was delivered very skillfully by Fabian.
    Thanks to Belinda for all her work. I think its going to be a great and successful venture.
    Good luck and enjoy when you have your visit.