Smoked, Salted, Spiced, Pickled Supper at Vinoteca

As winter months draw in, the fields in England become largely barren except for some roots and hardy greens.

Historically this is when we would have drawn on our store-cupboard of preserved fish, meats & vegetables, relying on methods such as smoking, salting & pickling to impart unique flavours and extend the life of fresh produce into the spring.

Join Chef Simon in Marylebone as Vinoteca celebrates these techniques with 5 inventive courses and optional wine pairings. Five courses £35/person

Menu

Pickled Mersea Island Herring, Smoked Sprats, Salt Baked Turnips & Beetroot
Chardonnay ‘Free Run Juice’ 2018 — Samurai, South Australia

Potted Duck
‘Har’ Rose 2017/2018 — Dagon Clan, Dealu Mare, Romania

Salt-Cured Hake, Chorizo, Preserved Tomatoes & White Beans
Montsant Criança ‘Vi Negre’ 2017 — Cellar El Masroig, Cataluna, Spain

Game Cassoulet With House-Smoked Venison Bacon, Black Pudding & Wild Game Birds
Sangiovese Rubicon 2018 — Vinvita, Emilia Romagna, Italy

Honey & Ginger Cake, Neal’s Yard Cheeses, Fig Conserve
Vin Doux 2017 — Samos, 37.5cl, Samos, Greece

Smoked, Salted, Spiced, Pickled Supper at Vinoteca
Smoked, Salted, Spiced, Pickled Supper at Vinoteca