The Supper Club Sample Menu

‘Tuna’

Cured tuna, black rice, toasted sesame, macadamia, lime

Pair with e.g. Pinot Gris, Marlborough, New Zealand

'Pea'

Lemon, garden pea & broad bean salad, whipped goats cheese, crispy leek, pea velouté

Pair with e.g. Sauvignon Blanc, Sancerre, France

‘Trout’

Potted smoked trout, orange butter, sherry reduction, grated smoked almond, croute

Pair with e.g. Chardonnay, Limari, Chile

‘Chicken’

Pulled roast chicken, caramelised romesco, anchovy & parsley dressing, toasted almond

Pair with e.g. Tempranillo, Rioja, Spain

‘Duck’

Braised duck leg, thyme and blackberry bon bon, onion puree, duck fat aioli

Pair with e.g. Cabernet Sauvignon, Napa, USA

‘Strawberry’

Strawberry jelly, elderflower cream, flambeed strawberry

Pair with e.g. Semillon, Stellenbosch, South Africa (sweet)

Coconut’

Warm coconut & oat cookie dough, toasted coconut ice cream

Pair with e.g. Muscat, Rutherglen, Australia (sweet)

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Chiswick, London