For his Date Night menu, head chef Tom Trubshaw showcases some of the comforting, yet elegant dishes he typically serves around this time of year, with a choice for each course. To start, Tom’s twist on a classic prawn cocktail uses brown shrimp, which he coats in house-made Marie Rose sauce and nestles into gem lettuce cups, finished with sweet-sharp pickled cucumber. Alternatively, opt for Tom’s favourite February soup, carrot and chestnut: “We use Sandy carrots, because they have a lovely sweet flavour” says Tom, “we add them to a base of celery, leeks, garlic and rosemary, along with lots of olive oil, then tip in the chestnuts right at the end and blitz until creamy”. He then finishes the dish with a crunchy walnut, sage and sourdough crumb. Next, choose between a main of confit duck leg or braised short rib, served with creamy dauphinoise potatoes, cavolo nero, and red cabbage braised with winter spices. For the duck main, Tom confits duck legs from HG Walter butchers until soft and tender, ready to be reheated at home until golden and slightly crisp on the outside. For the beef, he salts short ribs and marinates them overnight in warming spices like fennel seeds and mace. The beef is then browned, before being slow-braised in house-made veal stock for around six hours, until tender. For dessert, there’s a choice of traditional Eve’s Pudding or Black Forest Gateau: “The Eve’s Pudding is a lovely winter warmer” says Tom, “we make a classic sponge with baked Bramley apples and serve it with our house-made vanilla custard”. For the black forest gateau, Tom combines layers of light chocolate sponge, whipped cream and sweet, Kirsch-macerated cherries. Finish with the restaurant’s hand-rolled, rum-infused dark chocolate truffles. <span data-mce-fragment="1" data-sheets-textstyleruns='{"1":0}{"1":1857,"2":{"5":1}}{"1":1873}{"1":1985,"2":{"5":1}}{"1":2009}{"1":2109,"2":{"5":1}}{"1":2124}{"1":2213,"2":{"5":1}}{"1":2230}{"1":2333,"2":{"5":1}}{"1":2346}{"1":2409,"2":{"5":1}}{"1":2428}' data-sheets-userformat='{"2":7041,"3":{"1":0},"10":0,"11":4,"12":0,"14":{"1":2,"2":0},"15":"Georgia"}' data-sheets-value='{"1":2,"2":" \nABOUT THE MENU \nFor his Date Night menu, head chef Tom Trubshaw showcases some of the comforting, yet elegant dishes he typically serves around this time of year, with a choice for each course. \n \nTo start, Tom’s twist on a classic prawn cocktail uses brown shrimp, which he coats in house-made Marie Rose sauce and nestles into gem lettuce cups, finished with sweet-sharp pickled cucumber. Alternatively, opt for Tom’s favourite February soup, carrot and chestnut: “We use Sandy carrots, because they have a lovely sweet flavour” says Tom, “we add them to a base of celery, leeks, garlic and rosemary, along with lots of olive oil, then tip in the chestnuts right at the end and blitz until creamy”. He then finishes the dish with a crunchy walnut, sage and sourdough crumb.\n \nNext, choose between a main of confit duck leg or braised short rib, served with creamy dauphinoise potatoes, cavolo nero, and red cabbage braised with winter spices. \n \nFor the duck main, Tom confits duck legs from HG Walter butchers until soft and tender, ready to be reheated at home until golden and slightly crisp on the outside. For the beef, he salts short ribs and marinates them overnight in warming spices like fennel seeds and mace. The beef is then browned, before being slow-braised in house-made veal stock for around six hours, until tender.\n \nFor dessert, there’s a choice of traditional Eve’s Pudding or Black Forest Gateau: “The Eve’s Pudding is a lovely winter warmer” says Tom, “we make a classic sponge with baked Bramley apples and serve it with our house-made vanilla custard”. For the black forest gateau, Tom combines layers of light chocolate sponge, whipped cream and sweet, Kirsch-macerated cherries. \n \nFinish with the restaurant’s hand-rolled, rum-infused dark chocolate truffles.\n\n\n\n[COPY FOR SHORT DESCRIPTIONS IN THE CHOOSING OPTIONS SECTION]\n\nShrimp cocktail \nBrown shrimp is tossed in house-made Marie Rose sauce and served in gem lettuce cups with pickled cucumber. \n \nCarrot and chestnut soup\nCreamy carrot soup flavoured with chestnuts and rosemary, finished with a walnut and sage crumb.\n \nConfit duck leg\nConfit duck leg with braised red cabbage, cavolo nero and creamy dauphinoise potatoes.\n\nBraised short rib\n6-hour braised beef short rib with braised red cabbage, cavolo nero and creamy dauphinoise potatoes.\n\nEve’s Pudding\nA steamed apple sponge pudding, served with vanilla custard.\n\nBlack Forest Gateau\nA layered dessert of chocolate sponge, whipped cream and macerated cherries. \n\n"}'>

Date Night

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Andrew Edmunds Meal Kits | Dishpatch Menu

An 'old Soho' restaurant with a seasonal menu. 

Date Night
by
Andrew Edmunds

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Date NightbyAndrew Edmunds

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Date Night
by
Andrew Edmunds