Seasonal Supper at Randall & Aubin: Menu Gastronomique

Each of the four courses will be paired with a tasting glass of selected wine that complements the flavours of the dish.

The menu gastronomique will commence with a light and foamy cresson au cappuccino au caviar (cappuccino of watercress with caviar), paired with the silkily crisp Les Graimenous Crémant de Limoux, one of France’s finest sparkling wines. Once the tastebuds have been primed, a celebration of asparagus will follow, served with Woodall’s royal ham, poached quails eggs and almond pesto sauce. Although asparagus is sold throughout the year, it is now the perfect time to sample the heralded PGI status asparagus of the Vale of Evesham – it is simply the best in the world. This will be paired with the sublime Howard Park Riesling, which is a delicate, lime flower scented, dry Riesling from Western Australia.

The star of the show will be the cider cured roasted Filey wild sea trout with crab and chervil beignets (Devon crab is exceptional at this time of year), samphire and bouillabaisse sauce, paired with a taster of the orange blossom scented Falanghina del Sannio from Campania, Italy, which is superb with oil-rich fish.

The culinarily adventure culminates with a quintessentially English gooseberry custard tart with orange Garibaldi biscuit, served with a sample of the velvety Elysium Black Muscat.

The menu will be presented personally by the chef and guests will be entertained and enlightened throughout the evening.