Experience #8
Farewell Party in G Minor
This week's Experience is more than just a dinner – it's a heartfelt tribute to two dear friends embarking on a new chapter in another country. Inspired by their love for vibrant citrus flavours, we've crafted a menu that pays homage to their zest for life and food. From zesty appetizers to refreshing cocktails, every dish and drink on our menu contains an element of citrus, infusing each bite and sip with a burst of sunshine and nostalgia.
To ensure ample time for enjoying the music and lively conversations, we've kept things simple with easy-to-prepare dishes that don't compromise taste. Starting with a salmon carpaccio and a main course inspired by Moroccan fish tagines and to finish we have an easy cheesecake mousse.
Of course, there are cocktails, but the highlight is a matcha gin and tonic. Visit our Lounge for a chill music mix and cocktail recipe.
We hope you'll recreate this menu and savour the flavours, the music, and the memories with your loved ones. Here's to friendship, adventure, and the endless possibilities that await us all. Cheers!
Menu
Salmon Carpaccio
Thinly sliced salmon belly served with an a pear and apple salad.
Cod Tagine
Cod cooked in a tagine sauce served with mandarine salad.
Easy Cheesecake
Cheesecake flavoured mousse. Same flavours. Less work.
Wine Selection
This Californian Chardonnay is as sunny as California, bringing loads of citrus and earthy notes.
The citrus notes in the wine echo the brightness of the mandarin segments, while the hint of vanilla enhances the sweetness of the apple. The Chardonnay's ripe peach and quince flavours add depth to the dish, enhancing the richness of the salmon fillet.
With its supple texture and balanced acidity, the Chardonnay provides a refreshing contrast to the richness of the salmon, ensuring each bite remains lively and vibrant. The long finish of the wine complements the lingering flavours of the carpaccio,
The Ondarre Reserva Rioja 2016 is a full-bodied and complex wine made from Tempranillo and Mazuelo grapes. It has a deep cherry red colour and aromas of ripe dark fruits, dried sweet tobacco, leather, and spices. The palate is solid, long, and concentrated, with intense fruit flavours, firm tannins, and a long finish.
It can complement the bold flavours of a fish tagine. The wine's robust nature holds its own against the dish's strong flavours, while its spicy undertones effortlessly mingle with the array of spices in the tagine, creating a symphony of taste that delights the palate and elevates the tagine.