Suckling Pig, A Provençal Grand Aioli and Fried Chicken for Summer
While December sure had its cheer, it feels like we're only just warming up for a delicious summer ahead. Head Chef Juan Lantadilla and his team have created an ensemble of special additions to our bar and tasting menus. They're prepared as pre-tennis snacks or to encourage long evenings in the cool of our dining room.
Sardinian Roast Suckling Pig
A tradition of Sardinia, Porceddu is a suckling pig slowly cooked over aromatic herbs.
Ours is made with Otway pork, which is, brined, roasted and rested on lemon myrtle leaves. As fragrant and herbaceous as it is tender and crisp, we serve our suckling pig with caramelised apricots, seeded mustard, pork jus and a Ramarro Farm leaf salad.
Available as a supplement to our Tasting Menu or in the Bar.
Fried Chicken & Caviar
In the front bar, we're serving one of chef David Chang's favourite combinations - fried chicken and caviar. While they may seem like unconventional bedfellows, the savoury twang of caviar is pleasing with the crunch of pine syrup and buttermilk-marinated chicken thighs.
Served with avocado cream, créme fraîche and a whole tin of white sturgeon caviar.
Le Grand Aioli
The best aiolis are made with no hesitation of garlic and the best olive oil. Le Grand Aioli allows this sauce to be the star while highlighting the best summer vegetables, which are all the more flavourful due to peak growing conditions this past month.
In ours, produce from Jonella Farm, Somerset Heritage and Ramarro Farm is served with Portarlington mussels. The whole dish is served with crudités ready for dipping and sousing.
The perfect prelude to a tasting menu or snack in the bar.