recipes
Published on March 5, 2016
Comments 2

Highlights: Spring Supperclub

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menu spring supperclub.jpg

Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Pani puri, rhubarb salsa, green yoghurt chutney (Photo credit: Paul Monckton)
Cod cheeks, samphire, bouillabaisse (Photo credit: Paul Monckton)
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Lamb and onion samucha, blooming shallot, pomegranate (Photo credit: Paul Monckton)
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Chocolate torte, blood orange curd, goats’ milk ice cream
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Chocolate torte, blood orange curd, goats milk ice cream (Photo credit: Paul Monckton)
Blood orange sorbet (Photo credit: Paul Monckton)
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Pani puri, rhubarb salsa, green yoghurt chutney (Photo credit: Paul Monckton)
Cod cheeks, samphire, bouillabaisse (Photo credit: Paul Monckton)
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Lamb and onion samucha, blooming shallot, pomegranate (Photo credit: Paul Monckton)
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Chocolate torte, blood orange curd, goats’ milk ice cream
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Chocolate torte, blood orange curd, goats milk ice cream (Photo credit: Paul Monckton)
Blood orange sorbet (Photo credit: Paul Monckton)
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Pani puri, rhubarb salsa, green yoghurt chutney (Photo credit: Paul Monckton)
Cod cheeks, samphire, bouillabaisse (Photo credit: Paul Monckton)
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Lamb and onion samucha, blooming shallot, pomegranate (Photo credit: Paul Monckton)
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Chocolate torte, blood orange curd, goats’ milk ice cream
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Photo credit: Paul Monckton
Chocolate torte, blood orange curd, goats milk ice cream (Photo credit: Paul Monckton)
Blood orange sorbet (Photo credit: Paul Monckton)
Photo credit: Paul Monckton
Photo credit: Paul Monckton
This entry was posted in: recipes

2 Comments

  2. bethdoesfood's avatar
    bethdoesfood says

    What a lovely evening we had. The food was superb, complimented by delicious wines offered in the pairing system. The lambs liver samosas were a triumph. I particularly liked the organic Rioja and of course the dessert wine to go with the chocolate tart. The atmosphere in the Boyce Da Roca Cafe was relaxed, warm and friendly. Fab evening – thank you Mark and Beth

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