|Shelf life August|
|Beefed Up Brunch|
|Brunch isn’t all about eggs so we’ve made some changes to the weekend menu at Finsbury Square and it’s been beefed, fished & vegged up |
to offer a bigger choice of Anna & Rob’s lunch dishes for those who need
something a little more substantial to get their day off to a flying start.
Brunch is served 9am to 4pm Saturday and Sunday &
we look forward to seeing you soon.
|Christmas is Coming|
|It’s that time of the year when thoughts turn to Christmas. Yes, really they do. |
We have our Christmas menu in place & it’s chock full of the wonderful flavour combinations The Modern Pantry loves so much.
Bookings are now being taken for all sizes of groups at both of our locations,
please contact email@example.com with your requests.
|CHRISTMAS MENU 2016 |
|A selection of breads |
Spiced pumpkin, cranberry & chestnut gyoza, hot & sour broth, shaved beetroot
Manuka honey roast pear, smoked mozzarella, burnt shallot, amchur hazelnut & endive salad.
Turmeric & ajowan roast cod, squid ink mash, bacon dashi
Panko crusted turkey terrine, pickled red cabbage, clementine chutney
Coconut rice stuffed inari, sweet potato laksa, chilli & garlic sautéed purple sprouting broccoli, charred cauliflower & golden raisin relish
Braised lamb, saffron, fennel & chickpeas, heritage carrots, preserved lemon cream
Roast duck breast, potato & chestnut gratin, sprout tops, pickled pomegranate & brazil nut relish
Cornish roast fish, pickled beetroot puree, roast salsify & purple potatoes, kumquat & pumpkin seed salsa verde
Clementine & poppyseed cake, whipped yoghurt, clementine & jasmine tea jelly & sorbet, coconut & fennel seed crumb. (GF)
Chocolate, chestnut & tonka bean torte, garam masala poached cranberries, créme fraiche, candied hazelnuts
Rosewater & cardamom poached quince, lychee & lemongrass sorbet, chopped pistachio, pistachio tuile (GF/DF)
The Modern Pantry mincemeat ice cream affogato, gingerbread crumb, cocoa chilli wafer
Riseley & Shropshire Blue, oatcakes, chutney.
Newby Tea or Caravan Coffee
|We love a challenge as much as anyone & we’ve got a couple of |
exciting ones in the pipeline.
We don’t have the dates set yet but the heads up is that in September we’ll be getting involved in a Croqueta Challenge alongside some great restaurants and
we think this one is bound to be very popular
- who doesn’t love a parcel of deep fried savoury deliciousness?
Then in October we’re squaring up for a Gourmet Pizza Challenge for our favourite charity, Action Against Hunger, and again we’re expecting a
sellout evening for this global food fave.
Keep an eye on our Twitter and Instagram feeds and we’ll be posting
further details there over the coming weeks.
|Macadamia, liquorice and black garlic crusted salmon, tomatillo salsa|
A deliciously light, flavour packed dish perfect for late summer
4 salmon fillets or firm white fish fillets, each 160g in weight
170g of macadamia nuts
liquorice juice sticks, around 1/6 of 1 stick
1/2 tsp flaky sea salt
1 tsp water
25g of black garlic, finely chopped
500g of tomatillo, washed and finely diced
90g of lime, flesh only, diced
75g of shallots, finely diced
150ml of extra virgin olive oil
50ml of moscatel vinegar
20g of coriander, finely chopped
12g of chervil, finely chopped
12g of mint, finely chopped
3 handfuls of watercress, washed and dried
Grind the liquorice and salt together until powdered then toss the water & macadamias into the mix & stir thoroughly to coat the nuts & toast lightly in a pan over medium heat. Allow the nuts to cool before chopping coarsely in a food processor and mixing in the black garlicPreheat the oven to 200c then mix together all of the ingredients for the salsa in a bowl, season to taste with salt & pepper then set aside.
Heat a large frying pan, rub the skin side of the fish with oil and place it into the hot pan, skin down. Cook for around 3 minutes (depending on thickness) – until cooked half through. Remove the fish from the pan and place skin side up onto an oven tray lined with baking paper. Press the macadamia crust mixture firmly onto the skin & then cook on the bottom shelf for around 5 minutes or so until done to your liking.
Remove from the oven & serve immediately with the watercress and the tomatillo salsa.