Matching Loire wines with Sticky Mango's Asian street food

Peter Lloyd

Last Monday (24th July) Peter Lloyd and Tom King held the first food and wine matching evening at Sticky Mango@RSJ. Winewise we held true to our long commitment to the Loire, while Peter's food was typically brilliant. (Jim reports*)

It proved to be a fascinating experiment seeing how well the food and wine would knock along together. 

 Irish Rock Oyster
Coconut & Lime Granita, Chilli Tapioca Pearls
2015 Muscadet de Sevre et Maine sur lie 

Le Verger Pierre Luneau-Papin

Although Muscadet is famous for being an ideal match with seafood this was the evening's least successful match. The oyster was fat, delicious with an attractive sweetness, while this particular Muscadet had good freshness but without the weight and concentration to stand up to the oyster. Another richer Muscadet from the Luneau-Papin stable or an older Muscadet with more evolved flavours would, I suspect, have been a more successful match. 

Moving away from the Loire and France it would be worth trying an Alvarinho, Vinho Verde from Anselmo Mendes. 

 Soft shelled crab

with the fried steam buns

Tempura Soft Shell Crab 

Singapore Chilli Sauce, Fried Steam Buns  2016 Pouilly Fumé, Domaine Treuillet

Sébastien Treuillet

In contrast to the Muscadet, the 2016 Pouilly Fumé from Sébastien Treuillet was a brilliant match with the delicious soft shelled crab. The Pouilly Fumé had enough weight to match the tastily spicy flavours of the crab. 

 JG's Black Pepper Shrimp

Sun-dried Pineapple, Jicama & Pea Shoots

2016 Saumur Blanc, Domaine de Nerleux

Amélie Neau  

2015 Saumur-Champigny 

Domaine de Nerleux, Amélie Neau

  

It was interesting to find that the red – Saumur-Champigny – proved to be a better match with the spicy shrimp than the Saumur Blanc, which was rather overwhelmed. However, the Saumur Blanc proved to be good with the next dish – the chicken.

 Mamak BBQ Corn Fed Chicken

Charred Long Bean, Pickled Red Onion Salad

with Jasmine Rice2015 Chinon Domaine de la Noblaie

Jérôme Billard 

 
 

I thought the 2015 Chinon was too tannic to be a good match with the chicken. Perhaps another year or two in bottle would be beneficial for this match. Perhaps a 2014 or 2012 or perhaps an earlier vintage might be a better match. 

The Sticky Mango:

Sweet Sticky Rice, Coconunt & Vanilla, 

Whipped Condensed Milk, Mango

– Peter's signature dessert 

Pandan Macaron 

Kaya Jam, Caramel & Soy Sauce Ice Cream2014 Coteaux du Layon Saint-Lambert-du-Lattay
Vincent and Emmanuel Ogereau

I was surprised that the Coteaux du Layon stood up as well as it did to The Sticky Mango, which is nowhere near as sweet as the description suggests. The Layon was, however, completely overpowered by the very sweet Macaron, which perhaps needs something like a Muscat de Rivesaltes or a Muscat from Spain or Portugal. 

Sticky Mango

33 Coin Street
London SE1 9NR
Tel: 020-7803 9733
E Mail: info@stickymango.co.uk

Latest menu here.  

* I have been a consultant to the RSJ Restaurant (now Sticky Mango@RSJ) for over 30 years. However, on this occasion I paid in full (£49) to be part of this food and wine matching evening.  

 

   

 

RSJ 37th Anniversary Dinner Monday 27th March 2017

Nigel with the Germain brothers – 25th anniversary dinner

Peter Lloyd

The 37th and final RSJ Anniversary Dinner will take place later this month.

We do hope that many of you will be able to join us.

In order to preserve the ‘magic of RSJ’ and add something to the dining experience I felt there was a need to bring on board some fresh energy. It so happened around the time I was considering my options my friend and ex-head chef of RSJ Peter Lloyd was considering his. After much discussion it was decided to partner with Peter in a new South-East Asian concept utilising the private room and basement of the RSJ Restaurant.

Named Sticky Mango we were soon very busy rapidly out-growing the allotted space and the difficulty of operating two menus from the one kitchen was very challenging. Decisions had to be made and given RSJ Restaurant was about to reach its 37th Anniversary we felt perhaps the time was right for a complete change.

From April RSJ Restaurant will evolve into Sticky Mango @ RSJ. We can assure you that we will still be involved and plan to continue with our extensive Loire focused wine list.

Sticky Mango’s menu will feature modern interpretation of street food classics and flavours from Thailand , Malaysia , Singapore , Vietnam and Indonesia . All specialities of Peter who began his career as a commis chef at the House of Commons before moving to the Dorchester. He came to the RSJ in 1994 rising to Head Chef before leaving in 1998 to work at Bank Restaurant as Head Chef with a brigade of 36. After 16 years of cooking modern European food in top London venues and stages with Gordon Ramsey, Marco Pierre White, Pierre Koffmann, Phil Howard and Charlie Trotter, Peter took over at the Sanderson Hotel where he discovered a passion for Malaysian cuisine and from there the cuisine of much of South – East Asia.

After five years as Head Chef of Spice Market traveling regularly to all parts of SE Asia Peter felt it was time to show case his vast knowledge in his own restaurant. That’s where RSJ comes in!!

To celebrate the final days of RSJ as we know it and introduce Sticky Mango we plan to hold this special event (or events if needed).

We sincerely hope that all of our wonderful loyal customers will take to Sticky Mango as we have done. It should be a very exciting time. Precise dates will be confirmed shortly.

Nigel Wilkinson

37th Anniversary Dinner Menu

£65.00

Shaved Tuna, Chilli Tapioca, Coconut and Lime

---

Coco Seared Foie Gras, Orange Braised Endive, Coffee Cream

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Roast Diver Scallop, Pork Belly, Pea Puree, Smoked White Bean Veloute

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Rack of Lamb, Herb Crust, Aubergine Caviar, Stuffed Plum Tomato, Black Olive & Thyme Jus

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Beenleigh Blue Cheese

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Rhubarb and Custard Tart, Rhubarb Sorbet

To book please contact: 
tom.king@rsj.uk.com                                             
RSJ Restaurant
33 Coin Street
London SE1 9NR Tel: 020 7928 4554

Sticky Mango 

RSJ's bargain wines for Christmas

RSJ's bargains: Discounted wines for Christmas
In conjunction with the RSJ's Christmas Wine Offer – see here, we have cut

Normal price   Discount price

 

Red wine
2015 Saumur Rouge, Domaine des Hauts de Sanziers           £9.50  £8.75 
A ripe and fruity Cabernet Franc from Dominique Tessier – this wine has an elegance and nice balance.

2014 Saumur Champigny Domaine de Nerleux                £10.85    £9.95 

Amélie & Régis Neau have made a delicious Champigny this year, full of ripe fruit and charm.

2015 Chinon, ‘Le Temps des Cerises’   Domaine Noblaie   £10.95    £10.15 

Jérôme Billard’s lovely Chinon is packed with ripe fruit - it has a glorious nose of violets and a lovely balance. Made organically.

2014 Cabernet Sauvignon, Frédéric Mabileau    £11.50    £10.65
Easy drinking, fruity and with a nice concentration, Frédéric’s latest vintage is fantastic value.

2014 Anjou Villages ‘Croix de Mission’ Domaine des Rochelles  £13.25 £12.15 

Jean-Yves Lebreton & his son Jean-Hubert make terrific red wines and the 2014 made from Cabernet Sauvignon is full of ripe fruit with excellent  concentration and a good length.

2015 Sancerre Rouge ‘Les Pierris’    £13.95   £12.95
Delicious Pinot Noir from the Champault brothers with good balance and drinking really well.

2013  Bourgueil ‘Racines’    £14.50       £13.40
Frédéric Mabileau’s delicious 2013 is  ripe and elegant with an excellent balance. Made organically.

2014 Chinon ‘Pierre de Tuf’ Domaine de la Noblaie    £15.50  £14.35
Jérôme Billard’s top cuvée   is made from old vines first planted before the Second World War, is aged in oak for 12 months and has a richness and concentration with a very good length.


Dry white
2014 Saumur Blanc, Domaine des Hauts de Sanziers   £9.50  £8.75
Dominique Tessier’s lovely ripe Chenin Blanc has a good length and is most appealing.

2015 Touraine Sauvignon, ‘Le Clos’ Vincent Roussely   £9.75   £8.95
Organically grown from low yields, this lovely ripe Sauvignon has much more concentration than most from this appellation.

2015 Sauvignon Domaine de Bablut  Christophe Daviau   £10.65    £9.75
Christophe’s organically grown sauvignon is classy, elegant and beautifully balanced.

2014 Muscadet Sur Lie ‘Le Clos des Allées   £11.75  £10.50
Pierre Luneau’s ever popular wine from this special site is made from old vines and has a wonderful minerality with real ripeness and excellent balance.

2015 Vouvray Sec, Domaine Champalou     £12.95  £11.95  
Didier Champalou’s delicious dry Vouvray has lovely ripe fruit and great length.

2015 Quincy, Domaine des Ballandors    £13.50   £12.50
Jean Tatin’s wonderful dry zesty and beautifully balanced Sauvignon is now drinking superbly.

2015 Sancerre ‘Les Pierris’ Domaine Champault   £13.75     £12.75
This classic Sancerre from the Champault brothers has a lovely blackcurrant nose, ripe Sauvignon flavours and is beautifully balanced.

2015 Pouilly Fumé, Domaine Treuillet   £13.95      £12.95
Classic Pouilly Fumé from impressive young grower Sébastien Treuillet – lovely ripe flinty Sauvignon with great character.

2014 Petit Princé Chenin Blanc Dom. de Bablut    £14.50      £13.40
Christophe Daviau’s lovely Chenin Blanc is made organically and is bottled on the lees. It has a wonderful concentration and complexity.

2013 Savennières, Clos Grand Beaupréau    £19.95    £18.50
Claude Papin’s superb Savennières from this very special plot has wonderful honeyed fruit and an excellent balance along with a lovely minerality.

                                                                                                                                                                                                                                    E&OE

                           

                                                                                                                                           

New summer menus – à la carte + fixed price

New menu inspired by Chef Peter Lloyd
@chef_lloyd

A la carte menu – August 

First course Chicken liver & foie gras parfait, pickled girolles, fruit chutney  8.50

Seared black bean crusted tuna, cucumber & mooli salad,
miso dressing 8.95  

Beetroot salad, ewes milk yoghurt, fresh herbs, toasted hazelnuts  6.95  

Tian of Cornish crab, avocado mousse, gazpacho dressing, melba toast 9.50
                                                                     

Chilled spring onion vichyssoise smoked haddock, poached quail egg and asparagus 7.50                                       

Roquefort & endive salad, hazelnut biscotti, orange dressing    7.95

                                                                                            •••

                                                         
Mains

Fillet of sea bass, squid ink pasta, spiced lemongrass & coconut sauce  17.95 

Roast tenderloin of pork, Bury black pudding, celeriac rosti, apple & Calvados butter sauce 17.95

Côte de boeuf, flat mushrooms, tomato, chips, peppercorn sauce 22.50

Grilled calves liver, crushed sage potatoes, crispy pancetta, red onion marmalade, confit de cèpes 17.95   

Poached & roasted rabbit leg, stuffed with squid & piquillo peppers, chorizo & saffron risotto  17.95

Artichoke & ricotta ravioli, shaved Parmesan 12.95

Side Orders

 

           Mixed olives 4.95

           Hand cut chips 3.50

           Spinach 3.95

           New potatoes 3.50

           Chantenay carrots 3.50

           Mixed salad 3.50

 

•••

Desserts  – all 5.95                                                            

Lime tart, blackberry ice cream 

Gooseberry & apple crumble, clotted cream

Apricots in white wine, sour cream sorbet, chopped pistachios

Basil buttermilk panna cotta, nectarines, pine nuts

Chilled chocolate soup, bitter chocolate sorbet, hazelnut meringues, coffee syrup

White chocolate & pink peppercorn parfait, grapefruit & passion fruit sauce 

Homemade ices and sorbets 

Selection of cheeses served with quince paste & pressed fig & almond cake 8.95 

If you have any allergies, please inform our waiting staff

All Prices include VAT – an optional 12.5% service will be added

     Fixed Price Menu

3 courses £21.95 (all day)

2 courses £17.95 (all day)

1 course £13.95 (lunch only) 

    

Soup of the day

Grilled sardine bruschetta, panzanella salad, basil oil

Poached rump of veal, tonnato dressing, crispy capers

              *     *     *     *    *    *

               

Roast salmon, tender stem broccoli polonaise, hollandaise sauce

          Grilled paillard chicken, warm nicoise garnish, basil oil

            Walnut & rocket pesto risotto, gorgonzola cheese

                   *    *    *     *    *    *    

                         Choice of desserts 

                       (see above)

If you have any allergies, please inform our waiting staff
All Prices include VAT – an optional 12.5% service will be added

            

                        

RSJ 36th Anniversary Dinner with guest chef Peter Lloyd: Tuesday 3rd May

RSJ Restaurant in September sunlight 



Nigel at the door of the RSJ 
ready to welcome guests 

RSJ 36th Anniversary Dinner  

with guest chef Peter Lloyd
Tuesday 3rd May 7.15pm
£55.00

Yet another year has passed and we are holding a dinner to celebrate still being here! A four-course dinner will be served with some exceptional wines from our archives. To mark this special occasion, we have invited a former RSJ head chef to assist our current head chef in the kitchen for one night only.

Peter was promoted to head chef at RSJ at the tender age of 22, such was his exceptional talent. He has since gone on to make a name for himself as head of a number of London’s top restaurants. He has appeared on television on numerous occasions including doing the ‘omelette test’ on Saturday Morning Kitchen with James Martin. He is a truly gifted chef, great friend and loyal supporter of RSJ [and more importantly a Manchester United fan!]

It promises to be a fantastic evening to celebrate a not insignificant milestone.

Wines to be served:

Aperitif:  Crémant de Loire, Domaine de Nerleux

Amélie & Régis Neau

White wines:  2014 Pouilly Fumé, Domaine Treuillet

                     2003 Chinon Blanc, Domaine de la Noblaie

Red wines:  2013 St Nicolas de Bourgueil ‘Les Coutures’,  Frédéric Mabileau

1988 Chinon ‘Clos de L’Echo’ Couly Dutheil [Magnum]

Sweet Wine: 2011 Coteaux du Layon, Clos de la Soucherie,
Château Pierre-Bise, Claude Papin

 Full menu to follow soon

For bookings please contact:
Tom King on
tom.king@rsj.uk.com

RSJ Restaurant

33 Coin Street

London

SE1 9NR

Tel: 020 7928 4554

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