dine starters continued
3
Escabeche is simply the Spanish word for ‘pickled’ and usually
refers to fish that’s been fried first, then marinated in a flavoured
vinegar. Variations of the dish, using a panoply of different
spices and flavourings, can be found all over Spain and
Latin America. Red mullet is highly valued especially in the
Mediterranean Region. Its best season is October to May.
Good fresh specimens should have a bright pink colour
streaked with gold and a black striped front dorsal fin.
Nutritionally, it is rich in protein, iodine, iron and phosphorus.
Red Mullet Escabeche
3
Warm potato salad & grain mustard dressing
Brandy & Black Pepper Chicken Liver Paté
With shavings of truffle, mini brioche loaf
Salmon Tartare
Pressed with dill and lemon oil & topped with
a soft boiled quail’s egg, quenelle of Sevruga
4
caviar
herb labné dressing
Large Individual Ravioli
Goat’s cheese & black olives, asparagus,
tomato fondue & basil oil
Terrine of Duck Confit & Foie Gras
Individual brioche loaf, apple & muscat jelly
A Plate of Organic Kinvara Smoked Salmon
Summer herb leaf salad, potato blini & horseradish cream
“I am writing this note to express the sincere appreciation of
the whole contribution of the Dine team. Our guests were as
impressed as my wife and I with the quality of the catering services
and all your staff. It all came together with perfect sunshine to
make a most memorable and enjoyable day.”
