‘An Oriental Taster Menu in which you can help celebrate, tantalise your taste buds and let them dance into the Chinese New Year 2016, year of the Monkey!’
Level 3 Professional Cookery
Thursday 3rd December 2015
6:30pm – 8:00pm
Pulled duck and vegetable spring rolls with hoisin or sweet chilli dipping sauce
Pan fried scallops with crispy kale, sprinkling of garlic powder, spring onions in a black bean sauce, topped with sesame seeds, served in the shell.
Dragon fruit and lychee sorbet topped with pomegranate seeds.
Pork char siu, five spice roast pork fillet, marinated and served with baby vegetables and Chow Mein noodles.
Japanese Lemongrass and chilli infused mousse, topped with a hard caramel (contains gelatine).
Rice wines or Tiger beer or fruit juices and green or flavoured teas to accompaniment the theme and dishes.
A vegetarian option is also available.
The second of our ‘Brought to you by…’ series has been produced by level 3 learner Charlotte Benbow.
Roots Restaurant is a training environment and your patience is greatly appreciated.