The GG classic Lemon, orange and thyme polenta cake paired with a citrus tipple.
The Perfect Zesty Slice
Seasonal fare with the Gents flair.
Pan seared pork fillet, burnt onions with garlic and thyme, seared lemon chicory, wilted seasonal greens finished with a red wine and pomegranate jus.
Ricotta, sage, pistachios and lemon tortellini
Morning Java
Morning routine, a strong double shot of dark and chocolatey Java with a spicy finish, from Java’s fertile volcanic area.
Cardhu Single Malt Reserve
Longing for some golden light, but I’ll settle for golden reserve in the meantime.
Grilled mackerel with a green celeriac salad
Grilled mackerel, with crispy skin accompanied with charred cucumber, celeriac, on a bed of watercress, dressed with salsa verde.
In honour of Burns Night – Tobermory Whisky
A pocket sized bottle of Scotch Whisky brought back from Edinburgh, but distilled, matured and bottled in the Isle of Mull.
This 12 year old single malt will be enjoyed by the fire tonight!
Butternut and charred bell pepper soup
A seriously tasty winter warmer – butternut squash and charred bell pepper soup, finished with a drizzle of Fortnum & Mason’s chipotle honey
Hand cut pasta with roasted butternut squash, miso and basil pesto
This healthy colourful dish, mixes roasted butternut squash, miso and basil pesto through hand cut pasta. Topped with nutmeg spinach and toasted almond flakes, then on the side tuck into a whole garlic roasted cauliflower.
Poke Bowl
A healthy serving of…
My mixed bean and lentil dal
Red chilli and cherry tomato compote
Olive oil and thyme glazed and roasted shallot
Stir-fried salad of cavolo nero, romaine lettuce and soy
Basil and lemon couscous
Mixed green lead salad dressed with olive oil, lemon juice, a touch of salt and pepper
The Gourmet Gent 