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