Come dine with me

[Pickle2]

Fresh Cornish Crab Raviolli with Sauce Vierge
a Pouilly Fume, Chateau du Nozet 2005

A rack of gower salt marsh lamb, served with a tangy welsh goats cheese mash and an sweet apple and hereford cider cutney
a Minervois, Gerard Bertand 1999

Stinky French Cheese plate served
a Belgium trapist beer (Westmalle Tripel)

A scotish heather honey cheesecake, with homemade fig icecream
A bottle of Hungarian Tokay pudding wine

Bottle of best Quinta do Voval vintage port and a selection of Havanas.

and not much change from my 1k budget. :O(

[PRC1964]

A pot noodle and a can of Stella.

Who could want more?

[norrahe]

A pot noodle and a can of Stella.

Who could want more?

wins hands down

[Moscow Mule]

Portobella Raerbit with a red onion chutney

Pepper rolled fillet of beef with roasted vegetables & Dauphinois spuds

Chocolate bread and butter pudding with custard.

A selection of English cheses, from these fine folk

I'm not one for matching food to wine, but (from memory) these are available from the cellar:

Waimea Estate (Nelson) Sauvignon Blanc 2008
A couple of nice Puillys
Marqués de Cáceres Rioja Crianza 2005
Copperstone Creek Shiraz 2006
Tokaj Aszu (not sure of the year)
Sauternes (again, not sure of the year, but it's well aged)
A selection of Ports

[Ruprect]

Fresh Cornish Crab Raviolli with Sauce Vierge
a Pouilly Fume, Chateau du Nozet 2005

A rack of gower salt marsh lamb, served with a tangy welsh goats cheese mash and an sweet apple and hereford cider cutney
a Minervois, Gerard Bertand 1999

Stinky French Cheese plate served
a Belgium trapist beer (Westmalle Tripel)

A scotish heather honey cheesecake, with homemade fig icecream
A bottle of Hungarian Tokay pudding wine

Bottle of best Quinta do Voval vintage port and a selection of Havanas.

and not much change from my 1k budget. :O(

Who's restaurant do you have to go to to find it then?

[Ruprect]

Portobella Raerbit with a red onion chutney

Pepper rolled fillet of beef with roasted vegetables & Dauphinois spuds

Chocolate bread and butter pudding with custard.

A selection of English cheses, from these fine folk

I'm not one for matching food to wine, but (from memory) these are available from the cellar:

Waimea Estate (Nelson) Sauvignon Blanc 2008
A couple of nice Puillys
Marqués de Cáceres Rioja Crianza 2005
Copperstone Creek Shiraz 2006
Tokaj Aszu (not sure of the year)
Sauternes (again, not sure of the year, but it's well aged)
A selection of Ports

Lambrusco Bianco
Half a bottle blue bols
25 year old Angustora bitters

[Pickle2]

Who's restaurant do you have to go to to find it then?

You mean I cant just get the caterers in?

[Moscow Mule]

Lambrusco Bianco
Half a bottle blue bols
25 year old Angustora bitters

Guilty, Guilty, (semi) Guilty - A bottle of Angustora never lasts 25 years in our house.

We have a bottle of Lambrusco in the rack. Christ only knows who bought it for us, but they don't know us very well

Blue bols is essential for making lime green cocktails (mix white spirits with OJ & lemonade). Lime green cocktails mostly taste of Opal fruits so are a great way to start a party...

Bitters are essential for making pink lemonade & lime.

[bogeyman]

A pot noodle and a can of Stella.

Who could want more?

A gibbon?

[norrahe]

NITRO-GREEN TEA AND LIME MOUSSE
OYSTER, PASSION FRUIT JELLY, LAVENDER
POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GAZPACHO
JELLY OF QUAIL, LANGOUSTINE CREAM, PARFAIT OF FOIE GRAS
OAK MOSS AND TRUFFLE TOAST
(Homage to Alain Chapel)
SNAIL PORRIDGE
Joselito ham
ROAST FOIE GRAS "BENZALDEHYDE"
Almond fluid gel, cherry, chamomile
"SOUND OF THE SEA"
SALMON POACHED IN LIQUORICE GEL
Artichokes, vanilla mayonnaise and “Manni” olive oil
BALLOTINE OF ANJOU PIGEON
Black pudding “made to order”, pickling brine and spiced juices
HOT AND ICED TEA
MRS MARSHALL’S MARGARET CORNET
PINE SHERBET FOUNTAIN (PRE-HIT)

MANGO AND DOUGLAS FIR PUREE
Bavarois of lychee and mango, blackcurrant sorbet,

blackcurrant and green peppercorn jelly
PARSNIP CEREAL
NITRO-SCRAMBLED EGG AND BACON ICE CREAM (2006)
Pain perdu, tea jelly

PETITS FOURS

Mandarin aerated chocolate, Violet tartlet, Carrot and orange lolly


Can't be bothered with wines after all that