
Gary Rhodes September 2020 Menu

Chef's Talk

Introduction to Gary Rhodes Menu at 57

Venison Wellington
Fillet of fallow deer venison, mushroom duxcelle, spinach and encrusted in puff pastry on braised and pureed celeriac, roasted shallots and a redcurrant jus.

Jana & Bec's

White Crab & Clam Linguini
Fresh egg pasta served with a coriander, lime, ginger, chili, spring onion and olive oil.

My Family

Duck Breast
Pan raosted duck, swede puree, rosti potato, parsnip crisps & red wine jus.

Trev, Jan, Siobhan, Jeni & Paul
When Trevor came to eat, he said that the portions were big and that he loved everything that he had.

Butternut, Nut Roast (vegan)
Nut roast with cashews, roast cauliflower & puree with basil oil.

Me and Mouse

Apple Crumble & Saffron Custard
Vegan & gluten free

Saffron & Vanilla Custard
This is a vegan custard

Glass of Bubbles

Shortbread Biscuits
They just melt in the mouth.

My Guests

Box Fresh - my box of fish has arrived
North Atlantic Wild King Prawns, Seabass & Mackeral

Sweet Chioggia Beetroots

Braised Lamb Starter
Braised Lamb Shoulder, Casava Pone, Kahlrabi & Tomato Chutney, Lamb Jus

Spiced Aubergine Fritters, Adzuki beans & Pomegranate Chimichurri
Served piping hot

Pumpkin & Squash Galette
Roasted pumpkin and squash in a vegan pastry, ruby chard, tomato emulsion & pumpkin seeds

Fiji Fusion Bass


Fish on the pass

Parks Edge Restaurant
Packed House