Not only is it time to launch the new seasonal menu from RiverBank Estate but it's also a new focus.
After three years of being Sous Chef here at RiverBank, my new role as Head Chef brings many opportunities especially in creating a shorter, simpler menu inspired by what is in season and what is best to eat now.
We are fortunate to have good quality fresh produce from the estate - for example, everyday estate-grown herbs, spices and fruit, let's say kaffir lime leaves can create so many diverse recipes such as Thai fish cakes for the Chef's Tasting Board to a kaffir lime and coconut sorbet to accompany a dessert.
Our new menu has a simple, fresh take on seafood with our entrees including a selection of natural oysters and oysters Kilpatrick and tempura prawns with wasabi mayonnaise and a apple and coriander salad. Our ever-popular home-made gnocchi is a firm favourite as an entree - and can even be ordered as a main.
Winter warmers main dishes such as lamb shanks with honey roasted vegetables, rosemary jus and truffle mash will feature on the new menu as well as bringing life to the old favourites of pork belly. These types of dishes are the real crowd pleasers and great for these colder days.
Not forgetting desserts, it's definitely the season for traditional bread and butter pudding - with a modern twist of crème anglaise, brandy snap and vanilla ice cream; it's the ultimate comfort food in the winter months we have ahead of us.
All the above dishes are just a taster of what's on offer here at RiverBank as well as the daily specials which change constantly.
Darren King
