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 pat├ęs 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.