Bun cha - marinated sirloin, rice noodles, pickled carrots, fresh herbs, chilli, crushed peanuts, Scottish mussels lime, served with a spicy broth
Duck breast with korma glaze, turmeric spiced cauliflower fritters, steamed romanesco, tempura squid, coconut crisps, flaked almonds, coriander, apricot, ginger dipping sauce
White chocolate, kaffir lime and lemongrass custard tart, Indian mango sorbet, poached rhubarb
It was Asian-fusion this weekend at Alright Treacle, with a menu inspired by travels, our love of Asian food, and previous years living above a Vietnamese restaurant!
The scene was set with lots of lovely lilies on the table, one of Lydia Treacles vintage kimono's adorning the wall, and a glass of fizz from Bon V.
The supper started in Vietnam, with our take on a bun cha, which included marinated sirloin, rice noodles, pickled rainbow carrots, fresh herbs, (lots of) chilli, crushed peanuts and a complex spicy broth, including locally foraged dried chanterelles from our pal Nick, lime juice and Scottish mussels.
Next stop was India - duck breast with korma glaze, turmeric spiced cauliflower fritters, steamed romanesco, tempura squid, coconut crisps, flaked almonds, coriander, and an apricot and ginger dipping sauce.
Finally, dessert was from, well... everywhere?! White chocolate custard tart, scented with kaffir lime and lemongrass, Indian mango sorbet, poached rhubarb, and sugar glass with desiccated coconut.
A risky meal perhaps, but we loved being able to try something different this week for all of our fantastic guests. Now, where to go next on our culinary world tour??
'Brill Brill Brill Brill Brill Brill Brill Brill' - Frank Shields