May 9th Supper Club – Asparagus Season, and Gold Bar

Salmon beetroot and orange zest cure

Thanks again to everyone who came to my April supper club on the 17th. Already the next one is almost upon us, and slots are filling up fast. It’s no surprise given the menu – here it is:

  • Asparagus, broccoli and blue cheese soup
  • Salt Beef tongue with asparagus, samphire and peanut salad (vegetarian option: tarragon and truffle souffle with the same salad)
  • Gold Bar with vanilla and white truffle ice cream

There’s a lot to be excited about here. After a long dark winter, the glorious season of British asparagus is finally upon us and I’m going to be making the most of it by breaking a rule and putting it in both the starter and the main course. The salt beef tongue is as meltingly tender as anything you’ll ever put in your mouth. But best of all, the Gold Bar.

Paul Liebrant’s “little black dress” of desserts, the Gold Bar is an unbelievably rich five layers of chocolate topped with edible gold leaf. I last served this one on Valentines day because I truly believe it to be the physical, edible form of love.

May 9th, 205 Divinity Road, OX4 1LS, 7.30pm

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