November: What’s been on the menu recently

What we’ve been eating: Cod, wild garlic bean purée, courgettes, fish stock foam 

The core of this dish is cod, a mild, flaky white fish with a delicate flavour and tender texture that is incredibly versatile. We’re serving it with a foam that we make by whipping fish stock with wild garlic paste and milk to achieve a frothy consistency, adding an additional layer of texture and a delicate yet umami-packed flavour to the dish.
 
We make the wild garlic bean purée by blanching wild garlic and parsley leaves before plunging them into ice water to freeze the cooking process. Our chefs squeeze them dry, roughly chop the mixture, and then blend it into a smooth paste, which we also add to the bean purée.
 
This is all plated up with some courgette and a dash of lemon emulsion for a bit of freshness.

What we’ve been drinking: 2024 Dog Point Vineyard Sauvignon Blanc, New Zealand 

Grown in Marlborough’s Wairau Valley, 85% of this wine is fermented using indigenous yeasts. Aged for four months in stainless steel tanks then bottled without fining, it has a pale straw colour and a pure and bright perfume featuring an array of citrus fruits.
 
Subtle gravelly tones help to weave another layer of complexity around the fruit. Juicy and fresh upfront, the riper fruit spectrum of stone fruit opens and offers an intense generosity of flavour. It follows through the mid-palate with a refreshing and quenching finish.