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Asparagus Makes a Healthy Return, plus Passionfruit Posset

We have finally hit Spring, the evenings won’t be dark before 6pm again until October and the Al-Fresco dining is calling to us. Considering it’s been raining for the last two weeks non-stop it’s no surprise we’re like a Brit in Benidorm this Friday when the Sun has finally made an appearance. It’s inspired us to include something fruity in the Passionfruit Posset, adding Asparagus now it’s come back into season and with Mothering Sunday in a couple of days, a pink to make the ladies wink cocktail. 

Starting off with some Grilled Cornish Sardines, although not for everyone and sometimes a rather salty acquired taste, the olive tart gives it a little ‘spacial awareness’ and something to soak up the fish. Adding the tomato and bitter leaves makes it into a salad type dish, perfect for a starter in Spring. Stepping into season with our English Asparagus and we can’t tell you how fresh this tastes. It’s almost like being at a garden party in July, with the crumbed egg adding some crunch and the garlic pesto packing a punch. Definitely a top recommended for this menu.

Our Bechamel base is something to be envied by pizza makers all over, but this one really takes the cake. It may seem like a weird mixture on paper but it really is a party in your mouth. The base provides the perfect stable foundation for all of the flavours provided by the toppings, with our famous Chalk Stream Trout taking centre stage. They do say you should add something pickled to every meal so welcome in the crunch of the fennel, plus capers for a salty taste and mascarpone to even it all out. 

For main dishes we have an Nduja Rigatoni with pork, sage and pecorino, that somewhat resembles a really fancy bolognese but better … do with that what you will. The Hampshire Pork Fillet complete with Potato Terrine, Grilled Asparagus and topped with crackling with have you dreaming of that raging winter fire with a hint of ‘winter dish for the spring’. Our fish dish is a light one, with Pan Roast Gurnard Fillets with a light taste, not too ‘fishy’, and saffron potatoes with a cuttlefish ragu making it a light but filling dish, something not too heavy.

For those of you with a sweet tooth, our Passionfruit Posset will have you feeling like you’re unwinding on the Amalfi coast with a vino bianco, paired with two homemade coconut macaroons. And for the cocktail? Well we kind of just have to let it speak for itself ….. A stellar mix of Strawberry gin, Kwaifeh (lychee liquor), Grenadine, Strawberry Syrup, lime and lemonade, with a little magic (fake egg whites) gives it a sweet but tangy taste as well as all the fancy foam you want in a cocktail.

So which one will be the fan favourite this time? And will the sun continue or will we be demoted to April showers ……

See the full regular menu also here: 

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