Devilled Kidneys
Devilled Lambs Kidneys in rich creamy sauce with a warming kick of heat.

As part of our Special Nights at The Pantry series, which include our extremely popular Pudding Club and Gin & Tapas nights, we are very excited to announce our first Tasting Menu Evening on Thursday the 15th. At our heart The Pantry is a restaurant that sources fantastic quality local ingredients and serves them in delicious, hearty and uncomplicated way. With our Tasting Menu’s series we are giving our Head Chef Daryl a chance to create an evening that is different from our main menu with smaller courses served in a more fine dining style.

The magic of Tasting Menus for me includes, the set menu element aka not having to make any decisions about food choices on the night (life is full of too many decisions as it is)! Secondly you get to taste a greater variety of dishes than your typical 2 or 3 course meal, which creates a sense of occasion. Thirdly it gives you the chance to try ingredients that you might not otherwise get the chance to or even choose to, adding a sense of adventure and fun! On that note……

June’s Tasting Menu Evening is inspired by The Pantry’s ethos of showcasing some of the less mainstream and undervalued cuts of meat as well as offal, this approach is about respecting the whole animal so that nothing goes to waste. Of course you can not talk about this matter without referencing Fergus Henderson, chef and proprietor of the legendary St. John restaurant in London. Henderson coined the phrase ‘Nose to Tail Eating’ with his book of the same name, the chef and the book are legendary amongst British and chefs world wide.

Back to The Pantry though .. since we opened our doors back in 2011 we have quietly championed this way of eating with dishes such as Devilled Kidney and Brawn (pigs head terrine) on our menu from day one.  These dishes in particular the Devilled Kidneys continue to be a well loved menu stalwart, in fact there would be a mini revolution if we ever took it off the menu. This is why we know there is an appetite (ahem) here in Newmarket for such an event.

So yes the menu is about trying something different, but its not about the shock factor, you will be in for an evening of well thought out and lovingly crafted food with all the flavour you would expect from The Pantry; 5 courses plus fresh bread from our bakery on arrival for the fantastic value price of £40 per head.

Pork Knuckle
Pork Knuckle, pistachio and apricot terrine as featured on our current menu.

Flight of Wines

So now for that second all important decision of your dining experience, the wine. It’s ok,  relax, put your feet up because we have got that covered too! We have teamed up with the charming, knowledgeable (and a wee bit eccentric) Gil from Corney & Barrow, to create a flight of wines that compliment Darryl’s menu beautifully.

Flight of wine

This selection of wines will take you around the world starting off on our shores with an award winning sparkling wine from the Wiston Estate, stopping off via the old world wine regions of Puglia and Burgundy and finishing with the sensational ‘Sticky Mickey’ Late harvest pudding wine from the Eradus vineyard in Australia, a firm favourite will the whole team at The Pantry! At £35 per head for this quality of wine, it is not to be missed!

The menu and full flight of wine is listed below, we hope you are intrigued by what you see and choose to join us for what promises to be a special evening! Bookings now being taken via email, pantrynewmarket@gmail.com or call us on 01638 661181!

The Pantry’s Tasting Menu Evening

Thursday 15th June

The Menu

Pantry bakery bread with English seaweed butter

Crispy pig ears and braised pigs tail with pigs trotter jelly
Wiston Estate Brut, Sussex, England NV

Octopus ceviche with orange and fennel
Domaine de Morin Langaran Picpoul de Pinet, Languedoc, France 2015

Ox tongue with celeriac slaw, bone marrow croutons and capers
Masseria dei Trullari Primitivo del Tarantino IGT Racemi, Puglia, Italy 2015

Monkfish cheek and confit pigs cheek with madeira, chicory and dehydrated scallop roe
Olivier Leflaive ‘Les Setilles’ Bourgogne Blanc, Burgundy, France 2014

Baked goats curd cheese cake with gooseberry
Eradus Sticky Mickey Late Harvest Sauvignon Blanc, Marlborough, New Zealand 2014
5 courses for £40
Flight of wine to match each dish £35

£20 deposit required on booking

Are you Stuck for a Unique Fathers Day gift this year? Then Why not purchase an advance ticket to our tasting evening? Fathers Day falls on Sunday the 18th of June 2017

Advertisements