Scallop Festival Gourmet Dinner
Scallop Festival Gourmet Dinner, Thursday 25th February
Building on the success of last year's event, Rod Grossmann, our Head Chef, has designed a five course menu around a theme of scallops in celebrate the Rye Bay Scallop Festival. All theses courses will be matched with a different wine for each, all included in the dinner.
This evening will give us the opportunity to seduce our guests with some amazing food and wines all produced on our door step. It also gives us the opportunity for the team to meet our guests and share our passion for wines and food as well as enjoy a very friendly evening!
The evening starts at 7pm with a glass of bubbly on arrival and then dinner is served. Chef will come and talk about his food, and the wine matches will be introduced for each course. We will charge £59 per head for the evening with no hidden costs - this price includes the food and drinks offered all throughout the evening.
This evening will give us the opportunity to seduce our guests with some amazing food and wines all produced on our door step. It also gives us the opportunity for the team to meet our guests and share our passion for wines and food as well as enjoy a very friendly evening!
The evening starts at 7pm with a glass of bubbly on arrival and then dinner is served. Chef will come and talk about his food, and the wine matches will be introduced for each course. We will charge £59 per head for the evening with no hidden costs - this price includes the food and drinks offered all throughout the evening.
Please find the menu below....
Chapel Down Brut'NV
Rye Bay scallops and brown shrimps stew with rouille and sourdough toast
Chenin Blanc, Pecan Stream, Stellenbosch, South Africa 2008
Rye Bay scallop carpaccio with lime and baby leaves
Bourgogne Aligoté, L'Oeuvre de Perraud, Burgundy, France 2008
Chapel Down Brut sorbet
Rye Bay scallops with black pudding with potato, celery and apple mash
Pinot Noir, Innocent Bystander, Victoria, Australia 2008
Bramley apple parfait with nutty crumble topping and toffee sauce
