Chef Marco Quarta – Courthouse Hotel London
Born in the Italian city of Lecce, Marco left behind a career in Taekwondo to hit London by a storm … Continue Reading Chef Marco Quarta – Courthouse Hotel London
THE GAINSBOROUGH BATH SPA RESTAURANT
CHICKEN LIVER PARFAIT
Made by Chef Dan Moon from The Gainsborough Restaurant
SEARED TUNA WITH CHILLI DAIKON & GARLIC CHIPS
Serves 4 (6 slices per portion)
ROAST BREAST OF CREEDY CARVER DUCK
& Confit Leg Spring Roll with Plum Puree & Sesame Seeds.
PICKLED MACKEREL
With Smoked Salmon Mousse, Pickled Vegetables & Tomato Jelly
CHEF OLIVER LANGE
Oliver Lange, Executive Chef Zuma New York
TUSCAN STYLE CARBONARA POTATO SPAGHETTI
Serves 4 People Cooking Time: 15 Minutes
CHEF PETER BRUNEL
Peter Brunel and his innovative cuisine. Born to be a Chef
MILK MARINATED PIGEON
Serves 4 People Cooking Time: 30 Minutes
WILD BOAR IN CINTA
Serves 4 People Cooking Time: 30 Minutes
PEA AND PRAWN RISOTTO
Topped with baby root veg, surrounded by petit pois puree
SEARED SALMON
With sweet Potato Mash, Peas salsa and Garlic Glaze
CONFIT OF SMOKED PORK BELLY
Seared Pork Tenderloin, Candied Pancetta, Assioan Pork Consomme Serves 4
SPRINGBOK LOIN
With Honey Roasted Parsnip, Sautéed Broad beans & Rosemary Jus Serves 4
CUCUMBER PRAWN ROULADE
With Smoked Salmon, Goats Cheese, Cucumber Sauce & Basil Mayo
