If the Choux fits...

Good afternoon and welcome back to the Quality Wines newsletter. Your sometimes weekly, quasi quarterly, mostly monthly, digital dollop of A.I-oli. A whole new menu, some pumpkin based punnery & an affront to all things grammatical await within. Enter, do.

Ribollita - is a reimagineing of yesterday’s spent bread as the of heartiest of soups, bolstered with cannellini beans, cavolo nero, pumpkin & a healthy smothering of Parmigiano. From carriage to pumpkin, from gourde to you’re gourdgeous.

A Gasconnaise choux farci of pheasant & pork is rolled with duck fat and braised in a stock of the game bird. A staple in many cultures across the World that goes by many names: Lahanodolmades, Kaalikääryle, Kələm dolması, Cigares au chou, Cải bắp cuốn, Charuto de repolho. It’s a barrage of cabbage, The Toulouse Turducken.

A QW staple of hand-dived scallops roasted in spiced Café de Paris butter & hand-made tagliolini with chanterelles, Parmesan & Sarawak pepper are familiar, comforting & satisfying.

Lamb shoulders have been roasted until falling apart and served with a gratin of pumpkin, bound with bechemel and topped with breadcrumbs & Gruyère. A salted hake cassoulet is resplendent with flaked fish, fudgey beans & Bayonne ham. Putting the omega 3 into M. Occitaine. G. A

At lunch, as ever, we are offering 2 course at £29 & 3 courses at £35.

Currently featuring a zuppa di cicerchie, the Italian pulse punctuated with confit chicken legs & greens. We are potty for pottage. Leeks vinaigrette, IYKYK & a Andalusian potato salad with tuna, onions & soft boiled egg. A crépinette of ox cheek, tail & ham hock an homage to Koffman & rustic, rural France.

Finally, tonight we have the pleasure to host Roussillon wine making legend J.P Padie. We will be pouring a broad range of his wines across several vintages and the man himself will be on hand to chat tricks, treats, exorcisms, fermentations, ectoplasms, Bourboulencs & Babadooks. A typical a la carte QW menu is available and we have some spots still free so get in touch.

.Looking forward to seeing you all soon.

Marcos, Nick & the Team.