Nikau dinner 3

Another great feast last night – the busiest Sunday so far and one of the other bar regulars sat with us so we chatted to him for a while. A retired chartered accountant … but we didn’t go there!

Sunday 3

Duck rilette with radishes & tangelo dressing
Pasta primavera
Seared herbed tuna with beetroot & green garlic aioli
Spanish cream with rhubarb & strawberry compote

(Rilette was served with chef’s homemade sour dour and was just delicious, like a posh chicken sandwich; pasta was DIVINE; tuna was way to raw for my liking; Spanish cream was very delicate and the strawberry mush with rhubarb bits was a new combo but lovely even though I was absolutely stuffed after the pasta course and really shouldn’t have gone on.)

Oh, and chef was very chuffed with my little jar of Xmas fruit mince – we’d labelled it using a bit of masking tape which is what we’ve seen them do in their kitchen.