Beef Banquet for 4 Feast 10-greek-street
Beef Banquet for 4 Feast 10-greek-street
Beef Banquet for 4 Feast 10-greek-street
Beef Banquet for 4 Feast 10-greek-street
Beef Banquet for 4 Feast 10-greek-street
Beef Banquet for 4 Feast 10-greek-street
Beef Banquet for 4 Feast 10-greek-street
Beef Banquet for 4 Feast 10-greek-street
Beef Banquet for 4 Feast 10-greek-street
Beef Banquet for 4 Feast 10-greek-street
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Beef Banquet for Four

Regular price
£300.00
Sale price
£300.00
Regular price
Sold out
Unit price
per 
Tax included.

“I’ve filled our latest menu with all the foods I love to eat around this time of year” says head chef James Mossman, “it’s a fairly traditional festive feast, with lots of restaurant touches”.

The banquet begins with a light canapé of roasted butternut squash and walnut pesto, topped with sharp English goat’s cheese and nestled into a bitter chicory leaf. Next, delicate, house-cured Scottish salmon is coated in dill and served with St. JOHN bakery sourdough and a beetroot remoulade, spiked with dijon mustard, capers, shallots, cornichons and herbs.

A show-stopping Côte de boeuf from Paddock Farm takes centre stage for the main course, accompanied by a red wine jus and punchy horseradish cream. Alongside the beef, James’ crispy potato terrine is made by gently oven-cooking thinly sliced potatoes with duck fat, pressing them overnight, then cutting and cooking again to achieve a crispy top and soft centre. There are also thyme-roasted carrots and cavolo nero with chestnuts and a hint of lemon zest. Finally, onions are steam-roasted with butter and herbs until soft, and served with a crunchy smoked pancetta and sage crumb and silky celeriac purée.

“Dessert is our amped up version of a classic Jamaican ginger cake”, says James. Dark, sticky and rich with warming ginger, it’s drizzled with glossy rum butterscotch sauce and a pecan crumb. To cut through the sweetness, the cake is finished with a spoonful of crème fraiche and pear, poached in white wine and festive spices.

To finish, the restaurant’s rich dark chocolate and salted caramel truffles are hand-rolled, dipped in tempered chocolate to create a thin outer shell, then dusted with cocoa powder.