Here is the proposed menu for the first pop up in Edinburgh. Two regular guests of my supper club in the Borders have offered their house in Morningside as a Honey Wild location which is true to the spirit of the whole supper club movement. Over half of the guests to last years' supper clubs travelled up from Edinburgh. In December, I did my first Christmas Canapes Christmas party in penthouse suites for a blue chip company. This was a great success and gave me an appetite for coming into the city to do more. I am very happy to be able to offer this ;'pop' up option in the city.
To celebrate Edinburgh's long love affair with this oysters, I am going to kick start the evening, by serving them raw with a Bloody Mary and a Virgin Mary Salsa. For the main courses I have been invited by my hosts to include my favourite main courses from last year's suppers. I am going to choose a couple of classic dishes which probably best represents the kind of food I like to cook. Firstly Osso Bucco using shin of beef which is a pleasure to cook and serve and was a big hit at October's supper with the meat literally falling off the bone and going very nicely with the traditional Milanese Risotto. Secondly I will cook Pan Fried Sea Bass Fillets with Beurre Blanc. I love the freshness and the simplicity of this dish. As ever , if you can't or won't eat the options or have specific requirements, I am happy to discuss this with you and come up with something that will suit. Actually, I quite enjoyed this part of the food last year. It surprised me how incredibly grateful and delighted people were that time was taken and they didn't have to feel the usual 'nuisance' that they tell me they had learned to expect when eating out. I would like to think this flexibility is a defining feature of Honey Wild and supper clubs in general. So here it is. I hope you like it!
Served with Fresh Home Made White and Brown rolls
Fresh Coffee & Petit Fours
To celebrate Edinburgh's long love affair with this oysters, I am going to kick start the evening, by serving them raw with a Bloody Mary and a Virgin Mary Salsa. For the main courses I have been invited by my hosts to include my favourite main courses from last year's suppers. I am going to choose a couple of classic dishes which probably best represents the kind of food I like to cook. Firstly Osso Bucco using shin of beef which is a pleasure to cook and serve and was a big hit at October's supper with the meat literally falling off the bone and going very nicely with the traditional Milanese Risotto. Secondly I will cook Pan Fried Sea Bass Fillets with Beurre Blanc. I love the freshness and the simplicity of this dish. As ever , if you can't or won't eat the options or have specific requirements, I am happy to discuss this with you and come up with something that will suit. Actually, I quite enjoyed this part of the food last year. It surprised me how incredibly grateful and delighted people were that time was taken and they didn't have to feel the usual 'nuisance' that they tell me they had learned to expect when eating out. I would like to think this flexibility is a defining feature of Honey Wild and supper clubs in general. So here it is. I hope you like it!
Menu
Amuse Bouche
Carrot Puree & Carroway Seeds with Goats Cheese served with Pitta Triangles
Nicoise Crumble
Choice of Starter
Fresh Oysters served with a Bloody (Virgin) Mary Salsa
Fresh Tagliatelle served with Roasted Red Pepper, Black Olives & Capers with Pesto
Served with Fresh Home Made White and Brown rolls
Palate Cleanser
Green Apple & Honey Sorbet
Choice of Main Course
Beef Osso Bucco served with Milanese Risotto
Pan Fried Sea Bass Fillets with a Beurre Blanc Sauce Served with New Potatoes
Both served with Green Vegetable Platters
Choice of Dessert
Treacle Tart
Orange Blossom Cake
Strawberries with Basil & Limoncello
Cheeseboard
To Finish
Fresh Coffee & Petit Fours
Sounds and looks fabulous.
ReplyDeleteWell thanks Great to get positive feedback. Menus are the fun part
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