A colourful menu and a rainbow of guests were warmly received on Saturday night. We loved welcoming seasoned supper clubbers and newbies to our home and cooking up another satisfying Summer menu. We especially enjoyed creating the starter, our own invention and seeing happy guests enjoy all of the colourful produce resulting in clean slates/plates.
Blue Brodiaea on the table.
To start Red tomatoes three ways: tart, stuffed with grey sole and soup.
Chris in the kitchen.
To follow Fillet steak, green beans, yellow peppers, truffle oil, hollandaise.
To finish Pink strawberry gratin.
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