Suckling Pig, A Provençal Grand Aioli and Fried Chicken THROUGH Summer
Head Chef Juan Lantadilla and his team created an ensemble of special additions to our bar and tasting menus throughout summer.
Sardinian Roast Suckling Pig
A tradition of Sardinia, Porceddu is a suckling pig slowly cooked over aromatic herbs.
Ours was made with Otway pork, which was brined, roasted and rested on lemon myrtle leaves. As fragrant and herbaceous as it was tender and crisp, we served our suckling pig with caramelised apricots, seeded mustard, pork jus and a Ramarro Farm leaf salad.
Fried Chicken & Caviar
In the front bar, we served 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 allowed this sauce to be the star while highlighting the best summer vegetables, which were all the more flavourful due to peak growing conditions throughout early summer.
In ours, produce from Jonella Farm, Somerset Heritage and Ramarro Farm was served with Portarlington mussels. The whole dish was served with crudités ready for dipping and sousing.