Wednesday, 1 December 2010

Name: Simon Fernandez
Mob: +44 (0) 7841 837 019
Swiss Mob: +41 (0)766 116790
Email: fernandez.simon@gmail.com
Loc: Aldgate East

Just set up ferdiesfoodlab!  Our 1st event was on bank holiday weekend 27th Aug, which by all accounts was well received, here's a little bit about it from facebook page. . . .

There is no table for 2 at ferdiesfoodlab. Come socialise. The menu is designed with great care, attention and a sense of fun. It comes out on platters encouraging folk to share and talk to each other. We don't sell wine, it's BYO, so people can buy nice wine to match with the food without paying a premium on it. (we send a recommendation)

I hope that one reason people come to ferdiesfoodlab is because the event is in collaboration with Toynbee Hall. Toynbee Hall is an organisation working to fight poverty in the local community and on a larger scale & all manner of workshops and social schemes, giving the poorest access to services that would otherwise be out of reach. So people can have a great time at the banquet safe in the knowledge that they are contributing to the local community.

ferdiesfoodlab is an opportunity to meet new people and eat great food, made from the freshest possible ingredients combined and served in innovative ways! Eat drink and be merry, it's about having a ball, I mean banquet! : )



If you'd like to book please email bookings@ferdiesfoodlab.co.uk

Lots more info on the blog here!

Like us on Facebook




Previous to ferdiesfoodlab - Ski Season Verbier & Fernandez and Leluu

I speak fluent English (1st language) and fluent Spanish and a little French

For the last 15 months I've been running a supper club in London (www.fernandezandleluu.co.uk) as Head Chef I've been working with an additional 1 - 6 kitchen staff depending on the venue and number of guests and 2 - 4 front of house staff.  Normally serving 28 guests a 7 course meal from 7pm - 10.30/11pm. The menu is designed so that it can be created in a domestic kitchen, requiring careful consideration and prioritisation of prep, plate and service timing.

I also take our team to other venues with professional kitchens. This involves assessing the kitchen and venue to understand what limitations the particular kitchen and venue might impose on the menu. In general having professional kitchen to work with allows more flexibility in the menu that can be produced for our guests/clients, but this is not always the case.

My responsibilities include:
* Creating/designing and testing a new menu to meet a budget every 2 weeks. This includes perfecting guests favourites and developing the menu further based on their feedback. Using seasonal and local produce where possible to maintain high standards in quality of ingredients.

* Compiling and maintaining our menu spec sheets and costing, allowing analysis for cost and service improvements to be made over time. This includes doing a "lessons learn't" (what improvements can we make?) at the end of each menu cycle.

* Liaising with our guests to welcome them make them feel at home (literally) and, at the end of the evening engaging them for critical feedback where ever possible, enabling improvements where required.

* Building solid relationships with our suppliers to allow us to achieve cost effective menus with high quality ingredients.

* Building relationships with the food blogging community and various PR agencies to build brand equity.

* Communicating with clients either by mail or in person to understand their requirements, budgets, manage expectations and deliver an evening to delight both clients and guests. (Events for After Eight, Unearthed (for Action Against Hunger), Riveta, Green & Blacks, Jamie Oliver plus various private events)

* Tracking allergies and special requirements for each evening and providing appropriate alternatives for those guests.

* Taking health and safety training in an effort to provide professional hygiene standards whether running from a domestic environment or from a professional kitchen.

* Food Styling for PR and and presentation purposes,  including the mechanics of the dish to allow unimpeded service. Also photographing dishes during service.

Further:
I am passionate about creating great food and a nice environment for people to eat it in, and I absolutely love snowboarding!
To give an idea of how passionate I am I have listed some of the things people have said about the food I've prepared below. Since starting the supper club 15 months ago it has generated a huge amount of interest as well as many favourable reviews, please see below.

I've been a software engineer for 10 years so I am very computer and network literate, and have taken a number of projects from inception to completion both as a team member and as a team lead.

My friend Uyen has just started a PR company and we're scaling down the supper club for the winter. So I'm taking to opportunity to do a season.

====================================================================
=======    R E V I E W S   ===============================================
====================================================================
Here is a tiny proportion of what people say about the food and the experience.
(Simply Google Fernandez and Leluu)

- - - - The London Food Community - - - -
The London Foodie - "We had a marvellous time yesterday, the food was sensational!"

Eva - "I would definitely like to come again "

Chris - "thanks so much we had a lovely time and the food was fantastic - I especially enjoyed the sausage in cider and the chick peas"

Parin -  "Thank you so much for last night.  I thoroughly enjoyed myself and the food was superb!"

Michael - "We particularly enjoyed the monkfish main with the squid ink risotto, and the taste of the cardamom ice cream was a winner."

Princess and Recipe
"The chips were Hind's Head worthy, well seasoned and perfectly crispy."

"Apparently the virtuous Simon and Uyen had been up til 1.30am the previous night making them, and their efforts had clearly paid off." [SIC]

"The quality of cooking is fantastic"

Matthew - "Impressive stuff."

Mr Truffle  -  "An outstanding meal - quality and attention to detail"

Tom -  "thanks so much or such a wonderful supper. It really was one of the best meals I have had for ages (food, ambience and all)."

The London Foodie - "I am not a great fan of meatballs but even I had to admit that F&L’s were rather good.  . . . I love having my food prejudices challenged like this."

Gin and Crumpets - "reassuringly long section about food hygiene on their blog."

GastroGeek
"bloody brilliant"

"Stamped with personality, authenticity and wit – anyone that serves sashimi with double fried chips is always going to be a decent sort in my books."

Saj - "everyone has been raving about it."

Feast on Scraps
"the lamb was cooked to perfect pinkness, and was so tender, the knife glided through the juicy meat with ease"

A Pinch of Salt - "fantastic hosts"

Ephemerette
"melt in the mouth cubes of tuna . . . perfectly crispy 'Ferdie Chips' . . . . If I could have this dish everyday for lunch I would, it was easily the best sashimi I've had for years."

"orange and vodka panna cotta with a berry sauce . . . look at it - how could you not?"

The Happiness Project
"Some hosts are good through practice and some are naturals - Simon and Uyen fall into the latter category."


- - - - Publications - - - -
TimeOut - The Guerrilla Restaurant Scene
London Evening Standard - "inspired sashimi and chips at Fernandez and Leluu"
Guardian Top 5 Spper Clubs - "difficult economics of supper clubs",
Glamour Magazine Paris
Paper Magazine NYC
Elle Madrid (Out Feb 11)

A full(ish) list of reviews commentary and articles can be found here
(or Simply Google Fernandez and Leluu)

- - - - The Food,  Presentation - - - -

Mackerel Pate, served on Chicory and garnished w/ Fennel, Chervil & Coriander Seeds  - -  Pre-prepared plate put  the quenelle into chicory and dress. Starter for 4
Black Squid Ink Risotto w/ Prawns, Squid & Saffron Mayonaise Garnished w/ Baby Octopus  - -  It's amazing how such a simple set of ingredients can generate such an delighted reaction. This dish never fails but would be difficult to mass (more than 30) produce without a dedicated station.
Duck in Quince & Red Peppercorn Sauce with a Micro Cassoulet  served w/ Green Beans & Edamame in a Basil Emulsion  - -  This dish is a fantastic combination of flavours and will scale (from 4 - 20 people for example) simply. Crowd pleaser.
Pain au Bacon served w/ Invisible Tomato  - -  The invisible tomato is a playful name for a shot of tomato and Basil Consomm√©. The consomm√© is clear but has a confusingly present flavour which is clean and complements the full flavours of the bacon pastry.
Apple Tart Tatin w/ Rosewater Cream or Cinnamon Cream  - -  Classic
Sweet Spicy Coated Soft Shell Crab on a Bed of Crispy Coriander  - -  This is simply fantastic and makes superb Japanese Rolls, not for economy menus!
Prawn Cocktail served w/ Green Mayo and Garnished w/ Salmon Roe  - -  Visually attractive, usually serve this with a combination of other elements.
Pea & Basil Soup w/ Parmesan & Ham Hock  - -  Never misses. Guests who don't like soup or peas always feedback how amazed they were with the pea soup, always a favourite on what ever menu it's on and described by one guest as "orgasmic", which did put a smile on my face!
Summer Fruit Pudding  - -  Probably not on for winter menus!
Pan Fried Rainbow Trout on a Glass Noodle and Ginger Broth  - -  Visual, good, inexpensive - medium labour requirement.

Small Selection of Canapes


====================================================================
===========    Example 12 Day Menu w/ Vegetarian Option ==========
====================================================================
---1---
Artisan Mushroom in Butter & White Wine Sauce w/ Garlic Bread

Cassoulet w/ Green Beans, Edamame and Basil Emulsion
or Aubergine & Mozzarella Stack w/ Roasted Chic Peas

Coconut Sorbet w/ Lemon Biscotti

---2---
Egyptian Beetroot Dip w/ Garlic Bread

Black Squid Risotto w/ Saffron Mayonnaise
or Risotto w/ Artichokes

Crunchy Chocolate Custard Slice

---3---
Summer Rolls

Vietnamese Braised Ham w/ Eggs & Rice
or Vietnamese Pancakes w/ Quorn, Bean Sprouts & Dipping Sauce

Chili Chocolate Topped Lime Mousse

---4---
Brandied Roquefort Tart

Braised Oxtail & Beetroot w/ Creamy Mash
or Edamame Chili and Tofu Noodles

Panna Cotta w/ Berry Sauce

---5---
Roast Peppers w/ Crispy Halloumi

Ham Carbonara
or Eliche w/ Pesto & Artichokes and Green Beans

Chocolate Delice, w/ Salted Caramel & Vanilla Ice Cream

---6---
Sweet Potato Tortilla w/ Salsa Picante

Meatballs in Cider  w/ Butter Beans and Greens
or Macaroni Cheese w/ Green Salad

White Chocolate Custard Fruit Trifle Infused w/ Cointreau

---7---
Baby Beetroot Mascarpone and Tarragon

Pan Fried Lemon & Garlic Chicken w/ Roast Potatoes
or Vegetable Cous Cous w/ Tomato Salad

Key Lime Pie

---8---
Vermicelli al Limone

Roast Sweet Potato w/ Chorizo Red Wine Jus & Rocket
or Tomato Tofu w/ Butter Pea Rice

Churros w/ Chili Orange Chocolate Dip

---9---
Cheese & Onion Swirls w/ Invisible Tomato

Seared Beef Salad With Lime, Coriander, Peanuts & Chinese Broccoli & Chips
or Flageolet Bean Stew w/ Mushrooms in Butter & White Wine  & Chips

Chocolate Vinegar and Oil Cake w/ Hot Banana & Lime Juice

---10---
Beetroot, Cabbage and Goats Cheese Salad

Classic Spanish Baked Rice w/ Sausage, Ribs, Black Pepper & Cumin
or Classic Spanish Baked Rice w/ Wine Peppers

Apple Tart Tatin w/ Cinnamon Cream

---11---
Pea & Basil Soup w/ Hock & Parmesan

Roast Pork Fillet w/ Carrot cooked in Toffee & Cumin an Potato Dauphinoise
or Roast Vegetables With Goats Cheese and Caramelised Onions

Marmalade Pudding w/ Drambuie Custard

---12---
Champagne Poached Pears w/ Watercress & Lambs Lettuce

5 Hour Slow Roast Lamb w/ Seasonal Vegetables & Roast Potatoes
or Cracked Wheat Vegetable Risotto

White Chocolate & Whiskey Croissant Butter Pudding

Cheese Board
 ------

====================================================================
== MENUS DESIGNED & EXECUTED LAST 15 MONTHS  (28 people unless stated) ==
====================================================================

3rd Oct 09 - Secret Italian Job

9th Oct 09 - Vietnamese Night

24th Oct 09 - Lamb Banquet

31st Oct 09 - Pan Asian Menu

13th Nov 09 - Spanish Inquisition

11th Dec 09 - Fish Tails

18th Dec 09 - White Christmas

15th Jan 10 - Game On

6th Feb 10 - Fish Tails Private Party

12th Feb 10 - Chinese Lunar New Year

29th Feb 10 - Pick 'n' Mix

26th Mar 10 - Spring Sprung

6th Apr 10 - Jim Haynes (After Eight) 50 guests

9th Apr 10 - Toms Birthday (Private)

5th May 10 - Something Eastern

15th May 10 - 33 Portland Place (40 guests Private)

28th May 10 - First 3 Day Menu

9th Jun 10 - Songs Of Ferdie

24th Jun 10 - Figs And Twigs

3rd Jul - Royal Regatta Picnic at Henley (Rivetta)

8th Jul 10 - Upside Down Inside Out

21st Jul 10 - Tip Tope Vietnamese Menu Shark Curry (U)

4th Aug 10 - Croatian Influence 4 Days! (Easy to execute crowd pleaser)

19th Aug 10 - Croatian Menu

2nd Sep 10 - Morning Glory

16th Sep 10 - Invisible Tomato

1st Oct 10 - 1st Year Anniversary

5th Oct 10 - Jamie Oliver

14th Oct 10 - National Chocolate Week (Green & Blacks)

27th Oct 10 - Unearthed Promo Menu For Action Against Hunger

13th Nov 10 - Round Up

25th Nov 10 - Paella Massiva

====================================================================
=======    B R E A K D O W N   ===========================================
====================================================================

3rd Oct 09 - Secret Italian Job
Freshly Baked Bread with Rubbing Garlic
Blushed Tomatoes with Extra Virgin Olive Oil
Meatballs in Cider
Proscuitto on Baked Figs with Goats Cheese
Pea & Basil Soup
Shelled Tiger King Prawns, White Wine & Parsley with Linguine
Carpaccio of Fillet of Beef rolled in Fresh Black Pepper served with Rocket & Lemon Salad
Panna Cotta with Summer Fruit Sauce
Coffee
Amaretto

9th Oct 09 - Vietnamese Night
Banh Mi - Vietnamese Baguette with Ham Selection, Pickles & Herbs
Fresh Summer Rice Paper Rolls With Grilled King Prawns in Lime/ Chilli & Honey Sauce, Vermicelli & Herbs
Pan Fried Frogs Legs With Lemon, Sage & Butter
Roast Aubergine and Onions – fried in Frog Jus
Green Leaf Salad With Papaya, Pomegranate & Aubergines w/ Honey & Mustard Dressing
Rare & Flank Beef 'Pho' Soup With Fresh Flat Rice Noodles & Herbs
Wok Fried Squid With Tomatoes, Pineapple, Onion & Cucumber
Hue Basil, Coriander, Lime & Chilli Chicken With Prawn Crackers


24th Oct 09 - Lamb Banquet
Crusty Sour Dough Bread & Extra Virgin Olive Oil w/ Balsamic Vinegar
Egyptian Beetroot Dip with Paprika, Coriander & Cinnamon
Parsley, Sage & Thyme Country Terrine Of Bacon, Chicken Liver & Port
Artisan Mushrooms in Butter & White Wine
Pan Fried Lemon & Garlic Chicken
Autumn Salad w/ Pomegranate, Pears & Apples
5 Hour Slow Roast Lamb w/ Seasonal Vegetables & Roast Potatoes
Chili Chocolate Topped Lime Mousse


31st Oct 09 - Pan Asian Eastern Halloween
Bong Lau Soup
Frogs Legs w/ Pond
Vietnamese Spring Rolls
Tuna Sashimi & Ferdie Chips
Beef fillet w/ sugar snap peas, mix with cold cucumber, squash
Red Curry With Chicken & Butternut Squash Served w/ Steamed Rice
Green Tea Ice Cream and Ginger Biscuit


13th Nov 09 - Spanish Inquisition
Pa Amb Tomaquet w/ Fuet (Catalan Rubbed Tomato Bread w/ Cured Catalan Sausage)
Egyptian Beetroot Dip with Paprika, Coriander & Cinnamon
Parsley, Sage & Thyme Country Terrine Of Bacon, Chicken Liver & Port
Artisan Mushrooms in Butter & White Wine
Pan Fried Lemon & Garlic Chicken
Autumn Salad w/ Pomegranate, Pears & Apples
5 Hour Slow Roast Lamb w/ Seasonal Vegetables & Roast Potatoes
Chili Chocolate Topped Lime Mousse


11th Dec 09 - Fish Tails
Salmon Sashimi with Mirin & Orange Served with Green Salad & Ferdie Chips
Udon Soup Noodles With Dill Fishcakes
Tempura (S&P) White Bait With Lemon
Garlic Turkish Bread
Cold Octopus & Squid Salad
Giant Prawns on Black Rice w/ Ali Oli
Ferdie's Bread & Butter Pudding


18th Dec 09 - White Christmas
Egyptian Beetroot Dip with Paprika, Coriander & Cinnamon
Country Terrine on Toasty Bread
Apple, Cheese & Radish Salad
Fried Udon Noodles With Argentinian Fillet, Red Chillies & Bean Sprouts
Roast Cauliflower & Parsnip Soup With Blue Cheese
Russian Salad
Meatballs In Cider With Prunes & Apple
Croissant & Butter Pudding With Whisky & White Chocolate


31st Dec 09 - New Years Eve (Reduced no of courses to allow hosts to join festivities)
Served all around one big banquet table - fantastic!!
Garlic Sour Dough Baguettes w/ Home Made Pesto
Country Terrine
Salmon & Tuna Sashimi w/ Orange Mirin Dressed Water Cress, Wasabi Mayo & Chips
5 Hour Slow Roast Banquet of Lamb Complimented w/ Roast Chicken, Roast Potatoes, Carrots & Gravy
Orange Vodka Panna Cotta w/ Strawberry Sauce


15th Jan 10 - Game On
Eggs in Jelly w/ Tarragon & Bacon Swirls
Wild Mushroom Risotto w/ Lambs Lettuce Lemon & Balsamic Dressing
Roasted Cauliflower & Parsnip Soup
Pigeon Pie Served Whole Pigeon Breast, Cucumber & Wholegrain Mustard (Pies: traditional or pumpkin & figs)
Venison w/ Blackcurrant Jus Roast Potatoes, Yorkshire Pudding & Breen Beans
Soft Centre Chocolate Cake w/ Mint Quenelles (or Cream)


6th Feb 10 - Fish Tails Private Party
Salmon Sashimi with Mirin & Orange Served with Green Salad & Ferdie Chips
Tempura (S&P) White Bait With Lemon
Garlic Turkish Bread
Cold Octopus & Squid Salad
Giant Prawns on Black Rice w/ Ali Oli
Ferdie's Bread & Butter Pudding


12th Feb 10 - Chinese Lunar New Year
Sticky Wings w/ Prawn Crackers
Sticky Pork Loin on bed of Pac Choi
Chicken and Shrimp Wonton Soup
Braised Ham w/ Quails Eggs & Rice  
Steamed Rice Sheets With Prawns & Pork
Duck Braised in Orange Juice w/ Star Anise w/ Steamed Rice
Crunchy/Coated Chocolate Dumplings


29th Feb 10 - Pick 'n' Mix
Sweet Corn Veloute w/ Chorizo Foam
Sushi Surprise (Soft shell crab)
Beetroot, Cabbage and Goats Cheese Salad
Black Rice w/ Tiger Prawns & Saffron Mayonnaise or
    Black Rice w/ Calamari & Pink Mayonnaise
Rack of Lamb with Butternut Squash Terrine and Mustard Cabbage
Crunchy Chocolate Custard Slice


26th Mar 10 - Spring Sprung
Garlic Bread
Pea Soup With Ham Chunks & Parmesan
Carrot & Coriander & Prawn Salad &
Chicken, Watercress & Pumkin Seed In Soy
Octopus & Sweet Potatoes Tortilla w/ Salsa
Beef Wellington With Gravy, Asparagus & Spring Onion Mash
Bread and Butter Pudding


6th Apr 10 - Jim Haynes (Client: After Eight)
Standing Format for 50 people
STARTER
2 Spring Rolls
Summer Rolls
Terrine On Toastie Bread
Prawn Cocktail
Carrot & Coriander Chicken Salad
MAIN
Fillet of Beef Carpaccio
Traditional Baked Potato Mash in it's Case w/ Garlic Glaze (a gelatinised garlic butter lump)
Artisan Mushrooms in Butter & White Wine
Lambs Lettuce w/ Lemon &  Extra Virgin Olive Oil
Garlic Bread w/ Rosemary Infused Garlic Butter
DESSERT
Cointreau Fruit w/ White Chocolate & Whiskey Trifle


9th Apr 10 - Toms Birthday
Pea Soup
Egg In Jelly With Bacon Swirls
Sweet Potato Tortilla
Sliders (Mini Burgers) w/ Green Mayo
Sashimi & Chips
Slow Roast Spring Lamb w/ All The Trimmings
Lime Mousse w/ Chocolate Topping


5th May 10 - Something Eastern
Ho Fun Salad w/ Pork Scratching
Miso Aubergine
Summer Rolls
Carrot, Coriander & Chicken Salad w/ Prawn Crackers
Sashimi & Chips
Won Ton Noodle Soup
Tomatoes & Tofu In Fish Sauce (DROPPED TOO MUCH FOOD)
Braised Coconut Ham & Egg With Rice


15th May 10 - 33 Portland Place (Favourites chosen by repeat guest - 40 guests)
Pea Soup with Ham Chunks & Parmesan served with Turkish Garlic Bread
Spring Rolls with King Prawns, Pork  & Glass Noodles
Spicy Chicken, Mint, Carrot & Sweet Basil Salad
Fish & Chips with Salmon Sashimi, Whitebait & Chips
Argentinian Fillet of Beef Wellington with Asparagus & Spring Onion
Mash In Baked Potato Skins
White Chocolate & Whiskey Croissant Butter Pudding 


28th May 10 - First 3 Day Menu
Turkish Garlic Bread w/ Beetroot
Fish & Chips
Spicy Chicken & Carrot Salad
Miso Aubergine
Rainbow Trout w/ Lemongrass, Lime & Ginger Broth & Vermicelli
Sweet Potato w/ Chorizo Red Wine Jus & Rocket
Lime & Chilli Chocolate Topped Mousse


9th Jun 10 - Songs Of Ferdie
Rice Pasta With Crispy Pork Belly & Cured Ham
Beef Pho
Char Grilled Lemongrass Pork Patties and Vermicelli With Herbs & Pickles
Seared Beef Salad With Lime, Coriander, Peanuts & Chinese Broccoli & Chips
Caramelised Catfish, Tomatoes & Tofu w/ Rice   
Coconut Sorbet


24th Jun 10 - Figs And Twigs
Pea Soup
Figs w/ Goats Cheese - (balsamic vinegar, thyme, roast pine nuts)
Tortilla & Tomate Picante, Courgette Cucumber & Feta
Ho Fun Cured Ham & Pork belly
Tuna Sashimi & Chips
Deep Fried Lotus With Carrot & Chicken Salad  & Prawn Crackers (V: Squid)
Beef Pho
Coconut Lime Sorbet w/ Cointreau
Veg option: Stir Fried Noodles with Pac Choi


3rd Jul - Royal Regatta Picnic at Henley (Client: Riveta)
Look at blog for a full list of what was on offer, but the essence was to provide
a blow your mind picnic banquet for a group of food bloggers to write about, with Riveta
worked into the equation however possible. The weather was on our side  and word of
the picnic spread 500 yards in each direction of Thames! Success.
(Not to mention what the bloggers posted - they were chuffed! We all were!)


8th Jul 10 - Upside Down Inside Out
Beetroot Dip & Garlic Bread
Feta, Zucchini & Cucumber Salsa w/ Mint & Parsley
Pea Soup
Cambodian Steak Salad w/ Sugar Snap Peas & Chips
Bacon Swirl & Vegetable Terrine
Rainbow Trout on Ginger Broth w/ Vermicelli
Upside Down Apple Pie w/ Rose Cream


21st Jul 10 - Tip Tope - Shark Curry (U)
Banh Cuon w/ Barbecued Pork Belly
Tortilla w/ Salsa Picante
Miso Aubergine
Beef Pho
Beef in Vine Leaf and Salad Leaf
Tope Curry w/ Courgettes, Carrot and Boiled Rice
Fruit Cupcake Trifle


4th Aug 10 - Croatian Influence 4 Days! (Easy to execute crowd pleaser)
Pea Soup & Garlic Bread
Octopus Carpaccio w/ Capers
Tortilla & Buttered Oyster Mushrooms in Wine
Banh Cuon with Barbecued Pork Belly
Beef in Vine Leaf w/ Nut Dip
Tuna Sashimi (or Veal w/ Summer Fruit Jus) & Chips
Fruit Cupcake Trifle


19th Aug 10 - Croatian Menu
Mackerel Pate w/ Garlic Bread
Cured Ham w/ Melon w/ Prawn Cocktail
Black Squid Rissotto
Fish and Chips
Octopus Carpaccio w/ Capers
Pulled Lamb w/ Crispy Caramelised Onions, Gravy & New Potato Salad
Two Tone Cointreau Mango & Vodka Panna Cotta


2nd Sep 10 - Morning Glory
Prawn & Squid Paste in Sugar Cane
Bun Bo Hue
Steamed Pork & Crab Terrine on Vietnamese Baguette
BBQ Spare Ribs
Lemongrass Chicken In Vine Leaf
Banh Cuon w/ Pork Belly
Coconut Sorbet  or  Banana Cake(Experiments didn't make the cut)


16th Sep 10 - Invisible Tomato
Sweet Corn Veloute w/ Chorizo Film
Bacon Swirls w/ Invisible Tomato Shot
Meat Lollipops
Beef in Vine Leaves
Banh Cuon w/ Pork Belly
Pulled Lamb w/ Vanilla Lime Mash & Brandy Reduction
Lemon Biscotti & White Chocolate Mousse


1st Oct 10 - 1st Year Anniversary
Bacon/Veggie Swirls with Invisible tomato
Chicken Salad, Prawn Crackers
Black Rissotto
Vietnamese Spring Rolls
Octopus Carpaccio
Sashimi & Chips
Coconut Sorbet


14th Oct 10 - National Chocolate Week
Pea Soup w/ Bacon Hock
Octopus Carpaccio
Bacon Swirls & Invisible tomato
Black Ink Squid Rissotto
Fish & Chips
Pulled Lamb
Chocolate Delice w/ White Chocolate sauce, Pistachio Wafer & Iced Chocolate Strawberry


27th Oct 10 - Unearthed Promo Menu
Sweet Corn Veloute w/ Chorizo Film
Potato Omelette and Picante Sauce w/ Duck Mousse, Oyster Mushrooms and Garlic Bread
Serrano Ham w/ Champaign Poached Pears and Watercress Mixed Green Leaf
Flamenquines (Cordoban Rolls)
Pork Meatballs in Chipotle Sauce w/ Russian Salad
Baked Rice
Churros w/ Chilli & Orange Chocolate Sauce


8th Nov 10 - Green and Blacks
Duck Breast in Quince and Red Peppercorn Sauce /w Cassoulet Green Beans and Edamame in light Basil Mayo


12th Nov 10 - Round Up      (very easy menu minimal kitchen staff required)
Pea Soup w/ Garlic Bread
Octopus Carpaccio
Bacon Swirls w/ Invisible Tomato
Beef in Vine leaf
Poached pears and serrano Ham
Chicken and Shrimp Wonton Soup
Sticky Toffee Pudding


25 Nov 10 - Paella Massiva
Pork and Shrimp Wonton Soup
Poached pears and serrano Ham
Terrine w/ Venison Carpaccio & Partridge (Amuse Bouche)
Spicy Carrot Chicken Salad
Beef in Vine Leaves (Betal)
22" Mixed Paella
Coconut Sorbet w/ Lemon Biscotti