Friday 4 March 2016

The Southern Supper

An aperitif

Aperol, bourbon, bitters, grapefruit, maple syrup 

To begin

Leaves with a lemon-garlic vinaigrette


Apple-brined, whole-roast, organic pig


Roast Coquelet


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)


© ( :. All rights reserved.
Blogger Templates by pipdig