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Tony Rodd's Supper Club

 The Guildford Arms Supper Club

Hosting MasterChef finalist Tony Rodd

Tuesday 11th April 7pm

 

BEETROOT
Beetroot Marshmallows with Beetroot Powder

Prosecco
 

WILD GARLIC & CRÈME FRAICHE
Wild Garlic Soup with Crème Fraiche

Verdejo, Maria de Molina, Rueda, Spain 2014

 

EEL, BEETROOT & HORSERADISH
Smoked Eel, Roasted, Pureed and Raw Heritage Beet Vinaigrette, Landcress Oil and Grated Horseradish

(Vegetarian Option – Egg Yolk, Mixed Asparagus and Parmesan)

 Rizling, Bolfan, Organic, Croatia 2013

 

PORK, MOREL, BEANS & CABBAGE
Pork Belly and Tenderloin with Morel Panna Cotta, Mixed Bean Ragu, Red Cabbage Puree and Pork Jus

(Vegetarian Option – Carrots, Kale, Quinoa and Yoghurt)

Xinomavro Nature Apostolos, Thymiopoulos, Greece 2013

 

CHOCOLATE, HAZELNUT & COFFEE
Hazelnut and Chocolate Tarte with Hazelnut Gel, Chocolate Soil and Coffee Ice Cream

Chateua Filhot, Sautenes, France 2009

Food 5 Courses £36
Matching Wines

Wines 5 X 100ml £25
10% Option Service Charge

 

Earlier Event: March 14
Roman Supper Club