The SH Restaurant is now open

13 Feb 2010

After a visit to the SH Cocktail Bar
http://www.swingingheaven.co.uk/swingers-forum/viewtopic/304096.html
Pop into the SH Restaurant :welcome: for a sumptuous meal.
Tonights Menu
Starter:
Crème brûlée of foie gras with Tonga beans
Fish Course:
Lobster Osso Buczco
Main Course:
Supreme of Wood pigeon en croute with cèpes mushroom sauce and cipollotti
Dessert:
Imperial gingerbread pyramid with caramel and salted butter ice-cream
So what's on your menu today? dunno

13 Feb 2010

Varca, more and more Im seeing blackpudding on the menu's, and im all for it, love the stuff,
Starter-Dazzling beetroot-cured salmon
Main-Lobster Thermidor
Dessert-baked chocolate pudding, Im not much of a dessert man, but its a good one to share with the ladies
And send my complement's to the chief, very nice I will come here again

13 Feb 2010

following an evening of watering eyes due to chutney making and boiling vinegar I have had a wensleydale sandwich with warm just made chutney...........
however.... in an ideal world
Amuse bouche: Roasted garlic stuffed olives with truffle oil
Starter: Sun dried tomato and feta cheese soufflé with spinach salad
Fish: Crab with curried mango
Main: Filet de boeuf à la Wellington Saignant (as my dad makes it!), rosti potatoes, steamed fresh veg and his incredible ardené pate gravy........... one day I will perfect this dish!!!!!
Interlude: Gyn and tonic sorbet
Desert : Has to be Eton mess but with the meringues made with puréed fresh cherries through them (must be home made!) and the strawberries soaked in kirsch, no idea what to call it but yum yum YUM!
And finally: Cheese and fresh coffee!!
Wines would be champagne for appetiser, A LIGHT Burgundie for starter, and fish fish would need a riocha, of course for the cury flavours, for main probably maintain the riocha, and I prefer to go straight to lequres for desert... not de re gu but tough! I drinks what I like and I like what I drinks!
Finaly.... Port with the stilton for me, others can finish of the bottles from the previouse courses. drinkies

13 Feb 2010

Quote by varca
following an evening of watering eyes due to chutney making and boiling vinegar I have had a wensleydale sandwich with warm just made chutney...........
however.... in an ideal world
Amuse bouche: Roasted garlic stuffed olives with truffle oil
Starter: Sun dried tomato and feta cheese soufflé with spinach salad
Fish: Crab with curried mango
Main: Filet de boeuf à la Wellington Saignant (as my dad makes it!), rosti potatoes, steamed fresh veg and his incredible ardené pate gravy........... one day I will perfect this dish!!!!!
Interlude: Gyn and tonic sorbet
Desert : Has to be Eton mess but with the meringues made with puréed fresh cherries through them (must be home made!) and the strawberries soaked in kirsch, no idea what to call it but yum yum YUM!
And finally: Cheese and fresh coffee!!
Wines would be champagne for appetiser, A LIGHT Burgundie for starter, and fish fish would need a riocha, of course for the cury flavours, for main probably maintain the riocha, and I prefer to go straight to lequres for desert... not de re gu but tough! I drinks what I like and I like what I drinks!
Finaly.... Port with the stilton for me, others can finish of the bottles from the previouse courses.

Who's for a dinner party at Nimbus's house???? biggrin

I haven't had a dinner party for sooooooooooooooooooooooo long, about time I did! Dress optional. Anyone volunteering to be a plater?

13 Feb 2010

Quote by varca
Varca, more and more Im seeing blackpudding on the menu's, and im all for it, love the stuff,
Starter-Dazzling beetroot-cured salmon
Main-Lobster Thermidor
Dessert-baked chocolate pudding, Im not much of a dessert man, but its a good one to share with the ladies
And send my complement's to the chief, very nice I will come here again

I do too especially with a poached egg and it goes so well with so many different things. It's funny that I love it so much really, when I consider that I stopped eating it many years ago when I found out what it was made of lol. It found favour again a few years ago when I ordered a dish that contained it by mistake and now I could live on it lol. I just don't think about the 'where from' bit biggrin

Yes like I say it's becoming more and more popular, in starters and main dishes,and yes it's all about flavour, so many people just won't give it a try because like felt once, the thought of where it comes from.

13 Feb 2010

Quote by DungeonMaster
Yes like I say it's becoming more and more popular, in starters and main dishes,and yes it's all about flavour, so many people just won't give it a try because like felt once, the thought of where it comes from.

I enjoy black pudding, and liver, (in fact all offal), and haggis, and sausages, and even dare I say it,
beef burgers...
(Nimbus draws up her soap box) I feel you should understand where your food comes from, be willing to ensure any meat you eat has been natural reared AND ensure ALL of an animal is used,
But also if you cannot face the thought of an animals death gives you the meat, you become a vegetarian!
(falls off soap box due to too much incaholl with her Wensleydale sandwich).... was sure there was a 7 course meal to go with these 5 bottles of wine

13 Feb 2010

Quote by varca
Now that sounds like fun :grin: I haven't been a platter but have eaten strawberries from intimate areas of a lady at my local club when they held such an event there

I'v never used a body as the frame for the food before, but have a menu in mind that would accent flesh tones.................................
(thinking about how much fun licking sauces off naked flesh would be) redface

13 Feb 2010

Quote by varca

Now that sounds like fun :grin: I haven't been a platter but have eaten strawberries from intimate areas of a lady at my local club when they held such an event there

I'v never used a body as the frame for the food before, but have a menu in mind that would accent flesh tones.................................
(thinking about how much fun licking sauces off naked flesh would be) redface

It's suddenly extra warm in here!! Ooh would like to hear that menu :rascal:
All from Larousse, the ultimate sensual food bible!
Sauted Aboalone with Sauce Aioli or if garlic is out a simple Moules Mariniere (shellfish pink within a creamy sauce)
A Nasturtium flower salad (with balsamic reduction) soooo pretty if you chose a mixture of flowers.
Saute de Levraut a la nicoise (cook the meat pink... or perhaps venison instead of hare...and a very rich gravy)
and finally, it has to be chocolate... the ultimate chocolate pudding: Delice au chocolat.
OK, so now it is very hot here too!!
<<<running off to see what is in the store cupboard, I think I am going to have to speed up the SH recipe post!

14 Feb 2010

Sounds like we have a case for an SH 'Cum Dine With Me' here lol

As it's Valentines this morning Le Chef has prepared a special breakfast for the patrons:-
Heart shaped Dutch Crisp breads, with wilted spinnach and crispy bacon topped with a slow poached egg with a 'hint' of nutmeg.
or
Black & White pudding served on a rosti of potato and red onion with braised tripe in a berre blanc sauce.

14 Feb 2010

Late start after a heavy night, think Varca is joining me for a double helping of blackpudding, cucmberland sausage,eggs mushrooms and fried bread, if your not too keen on the fried bread Varca I will take your's.

15 Feb 2010

Starter:
Cromer Crab serverd on Wild Rocket with Avacardo and Mango drizzled with a Balsamic Glaze.
Main:
Pan fried breast of Poulet de Bresse, served with saute potato, crispy onions and baby Asparagus spears.
Dessert:
Forced Rhubarb brulee in a sweet pastry case, served with a homemade Ginger Ice Cream.

15 Feb 2010

What's wrong with fish and chips?
Plim wink

15 Feb 2010

Fish & Chips on a Monday!!!!!!
Yuck the fish will already be 3 days old.....ffs
I might put some new season's Dover Sole on the menu for tomorrow night lol

Have you tried the SH Greasy Spoon is open post.....??

15 Feb 2010

Following on from my last two meals within this post when I had a full day to prepare, tonight's dinner was fish fingers, home made chips and peas... Its a work night so had one of my fave. comfort meals!:thrilled:

16 Feb 2010

It's Pancake Day!!!
So as you would expect:-
Starter:
A crepe filled with crispy duck and a hoisin dressing.
Main Course:
Fresh Dover Sole, new potato and shredded savoy cabbage with a butter and caper sauce.
Dessert:
Pancakes - with lemon and sugar.
or
Pancakes - with black cherry compote.
or
Pancakes - with Vanilla ice cream and Maple syrup...
Have a great Lent.....