Unfortunately we are fully booked for our usual lunch offering this weekend, but the good new is we have opted to open on Monday, 21st April, to accommodate more!
Rillettes from confit rabbit legs. The legs are cooked in a very low oven for several hours in duck fat until the meat is meltingly soft. Seasoned and spiced we will be serving it with our homemade figgy mostardo (sundried figs from Prince Albert cooked with grape fruit juice and my sisters homemade mustard). We will have an alternate non meat starter on hand!
We will also be serving a seasonal autumn soup with country bread and farm butter.
Our delicious and “not at all boring” free range chicken in verjuice sauce (Luke’s ultimate as lunch service comes to an end he will found mopping out the pot with a couple slices of bread). And one of the side dishes will be a different take on tarte tatin with organic carrots from the farmers market and eucalyptus honey from River Farm.
It’s all about the eggs! And only the best Farmer Angus eggs for creme brulee with slices of rosy poached quince and tuile biscuits.