Game season is finally here! This month, Head Chef Behzad is bringing you two bespoke Venison dishes in celebration of this time of year, to be accompanied by the perfect wine pairing by Bar Manager Ed Frost.
Indulge in Behzad’s new Venison Carpaccio with pickle shimeji mushrooms, parsnip ketchup, chervil and parmesan crisps. Enjoy this delicate dish, complete with melt-in-your-mouth carpaccio and unique textures, alongside Ed’s recommended wine pairing for the perfect dining experience.
Dish: Venison Carpaccio with pickle shimeji mushrooms, parsnip ketchup, chervil and parmesan crisps
Wine Pairing: Nebbiolo, F is for Fog, Alpha Box & Dice, McLaren Vale, Australia 2017
Fancy a truly meaty feast? Try our new Venison Henry Chop with saffron spelt and baby onion kedgeree, verjus braising jus for a dish that promises a mouthful of hearty autumn flavours.
Dish: Venison Henry Chop with saffron spelt and baby onion kedgeree, verjus braising jus
Wine Pairing: Cabernet Franc, Le Clos Du Vigneau, Saint Nicholas De Borgueil, Val De Loire, France 2018
