Friday, 4 March 2016

The Southern Supper


An aperitif

Aperol, bourbon, bitters, grapefruit, maple syrup 

To begin

Leaves with a lemon-garlic vinaigrette

Entree

Apple-brined, whole-roast, organic pig

or

Roast Coquelet

with

6-hour barbeque-baked beans
Caramelised onions
Red cabbage & fennel slaw
Lemon-zest apple sauce
Homemade bourbon BBQ sauce 

to be drunk with vin naturel: a Litrozzo Rosso of the Greghetto grape, Le Coste, 2014

For after

A pecan & chocolate tart with whipped bourbon crème fraîche 

Lot61 Coffee

Johnnie Walker Whisky


(All photos by Sophia van den Hoek)




















 
 



















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