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New Years Eve at Kitchen

Gordo’s Notes on Kitchen New Years Eve Menu

Written by . Published on December 14th 2010.


New Years Eve at Kitchen

The mushroom soup is based on good ingredients and shows, nice bunch of whole fried mushrooms dumped in the middle, great on a cold night. Pate is sumptuous, good melba toast but the star is the peach chutney; bloody gorgeous.

Lobster Ravioli has a really well done’ Americaine’ sauce, velvety, with a depth of lobsteryness that comes from starting the saucing from scratch.

Roasted duck breast pink, deep ducky flavour, the caramelised pears a great partnering with a good jus. The Vermouth baked cod is cooked á point, the basil cream lush, new potatoes cooked in olive oil and sprinkled with chives. The greens and beans are shot through with chilli, note to La Chef; be a bit more adventurous here, it’s a nice boost.

Finally, the dessert is a delight, the toffee apples are thick segments set in toffee, cracking. Ice cream great and the candy floss works.Recommended.

You can try this menu and make this New Year’s Eve one to remember at the Kitchen with an unbeatable deal exclusive to Manchester Confidential readers. Click here...

Roast duck breast, caramel peares

Candy floss, toffee apple, raspberry ripple

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