Gourmet Nights

Posted in Newsletters on 14/06/2019

Chapter One Newsletter 12.06.19

Chapter One Restaurant Gourmet Nights Chapter One Newsletter 12.06.19
Gourmet Nights at Chapter One
Our popular Gourmet Nights return on 1st & 2nd July.
Join us for a delicious 7-course tasting menu and wine pairing inspired by the seasons.
Start the evening with champagne and canapés in the Bar, followed by an introduction to the menu by chef patron Andrew McLeish.

GOURMET NIGHTS MENU - 1st & 2nd JULY 2019, from 7pm
7-courses with wines - £97.50 per person (full deposit required)

Hot & cold canapés
Champagne Bernard Remy Brut
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Velouté of Globe Artichoke & Australian Black Truffles
Grüner Veltliner 'Johann' Federspiel, Wachau, Weingut Johann Donabaum, Austria
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·Aged Beef Tartare,
Attilus Oscietra Caviar, Celeriac Purée & Sourdough Crouton
Riesling McKays 'Single Vineyard', Clare Valley, Jim Barry Wines, Australia
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Steamed Wild Turbot,
Courgette Flower, Crab and Scallop Mousse, Courgette & Basil Purée
Roussanne 'Limited Release', Swartland, Swartland Winery, South Africa

Roebuck Venison Wellington,
Broccoli Purée, Potato Fondant & Venison Jus
Apostrophe Possessive Red', Frankland River, Larry Cherubino, Western Australia
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Buttermilk Panna Cotta,
Raspberry and Rose Jelly & Lychee Granite
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Manjari Chocolate Delice,
Coffee Craquelin & Yuzu Sorbet
Rivesaltes 'Cross' Vintage, Gérard Bertrand, France
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Coffee & Petits Fours


Reservations only. Book a table on 01689 854848
The next Gourmet Nights event will be in November.

Gin Cocktail Evening
A must for Gin lovers. Join us for an evening inspired by the history of Gin Cocktails on Wednesday 17th July from 7 pm to 9 pm in the Brasserie.
You will enjoy four delicious Gin Cocktails prepared by our expert mixologists and accompanied with canapés.
Guests can also take home recipes to make their own cocktails...Chapter One-style!
£39.95 per person (full deposit required)
Book a place on 01689 854848

Roe Buck Butchery Masterclass
Learn to cook like a pro with this special hands-on Cookery Masterclass on Tuesday 23rd July. Hosted by chef patron Andrew McLeish, you will learn how to butcher a venison haunch and make a Venison Wellington.

The Masterclass will be followed by a 3-course meal with accompanying wines in the Private Dining Room.

During the class, you will learn basic knife and butchery skills including how to butcher a whole Roe Deer and prepare the main course.

£100.00 per person
Book a place on 01689 854848

Tags Gourmet, Nights,