RSJ's 30th anniversary: 1980-2010

2010 was a very special year for us as the RSJ Restaurant celebrated its 30th year. We held a number of special events through the year to mark our 30th birthday.

36th Year: 1980-2016

Another milestone with events happening during our 36th anniversary year.

Wednesday, September 2, 2009

Chefs' recommendations: 2nd September

Easy riding Ian Stabler – Abby doesn't look fully convinced!

In the first of a regular series, Alex Lovett and Ian Stabler, RSJ's chefs, select their current favourite dishes. This week they have chosen from the new menu that starts on Friday 4th September:

First course
Vitello tonnato, shaved cucumber salad, marinated anchovies, caper berries £6.95 /£10.95
A reworking of an Italian classic. Can also be ordered as a main course.

Nigel's wine recommendation:
"This strong flavoured dish will happily take a light to medium red. I suggest either the
2008 Anjou Gamay, Domaine Richou £17.50
Fresh, light style but good concentration

2008 Anjou Rouge Château de la Roulerie, Philippe Germain £19.75
Very low yield, but quality high, good fruit and soft tannins"

Alex Lovett

Main course
Roast lemon sole, black pepper gnocchi, broccoli, cherry tomatoes, Parmesan velouté £16.95
Alex Lovett: We chose this dish because now is the season for sole, which we are sourcing from the Icelandic waters, and also from broccoli. The black pepper gnocchi is one of our specialities."

Nigel's wine recommendation:
"I'm going for this Saumur Blanc, one of our house selections. It's made by from Dominique Tessier – I've been really impressed over the past couple of years how much Dominique's wine-making has come on.
2008 Saumur Blanc Domaine des Hauts de Sanziers D. Tessier £16.50
Nice weight, ripe balanced finish with lovely freshness.

Ian getting ready to start his shift!

Shaking those pots and pans..........

George's new dessert menu (available from Friday 4th September)

George, RSJ ‘s pastry chef

Desserts all £5.75

Treacle tart, lemon sauce, clotted cream

Pride of Kent apple and blackberry crumble, vanilla ice cream

Coconut and orange crème caramel

Sultana and ginger steamed pudding, honey ice cream

Warm prune and chocolate torte, amaretti ice cream

Poached Marjorie seedling plums, Greek yoghurt, shortbread

Homemade ices and sorbets

Claude and a bottle of Jean-Pierre Chevallier's Saumur-Champigny

Claude looks after the front of house with Nigel.

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