Aperitivo: Elder Flower Suffolk Cyder (Sainsbury Taste the Difference) – S&H rate 8/10
Starters: Mixed anti-pasti including; Prosciutto, Buffalo Mozzarella – from Laverstoke Farm, Buffalo Ricotta with Truffle Oil, Italian Goat Cheese, Olives
First Course(s): 1st dish: Handmade Tagliatelle with Pig’s Trotters and Portobello and Chestnut Mushroom, 2nd dish: Handmade Ravioli with Buffalo Ricotta with Pork Ragu
Second Course: Slow roasted Pork Belly with celeriac mash, pan fried brussels sprouts with truffle oil in a port and cider sauce
Drinks: Barefoot Merlot – California – S&H rate 6/10 & Chianti – Italy – S&H rate (well, we are divided) K&M 5.5/10 where as J&A 6.5/10
Article to follow, in the meantime – here is a little taster of how our evening is shaping up!