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| The star dish for me - confit leeks, leek cream, walnut crumb, thyme butter, leek ash |
A bit of a late posting.... going to the Velvet Garden Winter Festive Dinner was such an experience. A 5 course meal of beautifully cooked vegetables; inventively cooked with stunning presentation. Every dish was exquisite but the real star plate for me was the confit leeks; the thyme just went so well with the leeks... will try and re-create as some point. I even loved the parsnip dish (one of my least favourite vegetables being so sweet); the ras el hanout mayo just made it.
The astonishing fact is that was all vegan and gluten free.
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| Beautifully laid festive table |
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| Roasted cauliflower, cauliflower and dabinett cider cream, blackberry balsamic, parsnip crisps |
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| Parsnip fritters, pear chutney, ras el hanout mayo |
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| Confit leeks, leek cream, walnut crumb, thyme butter, leek ash |
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| Wild mushroom stuffing, smoked celeriac puree, roasted onion puree, sauteed kalettes, crispy oyster mushrooms, pickle red cabbage, porcini gravy |
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| Spiced date pudding, apple compote, amaretto caramel, almond french meringue, whipped yoghurt |
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