This is two seperate events, Hidden Gems is £15 and Cookery by Ronnie is £35, so come and join us for either, and if you would like to join us for both events, we’ll give you 15% off your food bill. Click here to book your place.

BISTRO CLASSICS FROM A MODERN KITCHEN

£35 per person

‘French Onion Soup’

~oOo~

‘Cassoulet’

~oOo~

‘Coq au Vin’

~oOo~

‘Tart Tatin’

Valentines Menu

£45 per person

Selection of Canapés

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Starters

Truffle & Sweetcorn Veloute, Smoked Chicken And Quail’s Egg

½ Dozen Cornish Oysters with Three Salsas

Pan-Fried Prawns, Prawn Bisque and Squid Ink Farfalle

Calf Liver & Smoked Bacon Terrine, Red Onion Purée, Pickled Shitake

Butternut Risotto, Sage and Toasted Almonds

♡♡♡♡♡

Mains

Beef Fillet, Salsify Chips, Shallot Purée, Mushroom Mousse and Shallot Rings

Stone Bass, Black Olive Crust, Sesame & Chickpeas with Cornish Crab Cakes

12 Hours Cooked Pork Belly, Pork Tenderloin, Pork Bubble, Apple and Watercress

Gressingham Duck, Szechuan Pepper, Aubergine Purée and Spinach

Goat Cheese Ravioli, Walnuts, Tarragon And Lemon

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Pre Dessert

Marshmallows With Raspberry Caviar

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Desserts

Chocolate Tart, Caramelised Orange and Passion Fruit

Lemon Brulée and Citrus Shortbread

Almond Cake, Rhubarb and Mascarpone Cheese

Lychee Pannacotta, Coconut Granita and Mango

Selection of British Cheeses

Join us for both events, we’ll give you 15% off your food bill. Click here to book your place.

BISTRO CLASSICS FROM A MODERN KITCHEN

£35 per person

‘French Onion Soup’

~oOo~

‘Cassoulet’

~oOo~

‘Coq au Vin’

~oOo~

‘Tart Tatin’

We have limited availability for this special occasion, have you booked your table yet?  Click here to book your table

5 courses, £55.00

AMUSE

Crab Consomme & Beignet

♡♡♡♡♡

STARTERS

Halibut Ceviche, Oyster, Pink Grapefruit, Pickled Fennel & Cucumber

Duck Liver & Foie Gras Parfait, Prune & Armagnac, Quince & Chicory

Pigeon Breast, Pistachio, Truffled Parsnip, Quinoa & Yoghurt

Jerusalem Artichoke, Ricotta & Red Miso Ravioli, Pecorino & Soft Herbs

♡♡♡♡♡

MAIN COURSES

Chateaubriand (for 2), Dauphinoise & Roasted Root Vegetables

Pork Belly & Scallop, Aubergine, Kale & Apple, Shellfish Reduction

Monkfish Tail, Gnocchi, Cavalo Nero, Mussels & Cauliflower

Crisp Potato Presse, Truffled Wild Mushroom & Spinach Salad, Poached Duck Egg

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PRE-DESSERT

Strawberries & Champagne

♡♡♡♡♡

DESSERTS

Chocolate Slice, Cherries & Cherry Sorbet

Praline Parfait, Poached Pear & Honeycomb

Pistachio Slice, Apple Sorbet & Foam

Selection of British Cheeses, Crackers & Chutney

♡♡♡♡♡

We would love you to meet her and to celebrate having worked together for a year we are hosting an exhibition of her work on the 26^th January in the restaurant. We’ll be pouring a couple of complimentary glasses of Champagne and put on a few nibbles.  All we ask from you is to reserve a space as there is limited availability, if you would like to stay for dinner, I’ll take 15% off your food bill. The reception will start at 6pm and go on until 7.30pm.

Karen is primarily interested in celebration: bold, provocative and daring.  Karen’s vibrant work warms the senses to celebrate life and the beauty of colour and luxurious materials. Karen aims to convey a sense of joy, hope and energy through her range of paintings, screen prints and mixed media collages.

So let us pour you a drink and come and meet Karen. It’s going to be a great night.

We look forward to seeing you on the 26th and all the best for 2012.

In anticipation, we are hosting a tasting of wines from the region with Frederik Van Niekerk, a Burgundy specialist from Domaine Direct.

The event will be held on the 13th October between 6:30 and 8pm at a cost of £15. If you would like to continue the evening with us and stay on to dine, we are offering a 15% discount off your food bill.

The following wines will be on show:

1.       Beaujolais Villages 2009 Jean Charles Pivot

2.       Brouilly Domaine de Combiaty 2008 Dominique Piron

3.       Chénas Vieilles Vignes 2009 Hubert Lapierre

4.       Fleurie Clos de la Roilette 2010 Domaine Coudert

5.       Moulin-à-Vent Clos du Tremblay 2008 Paul Janin et Fils

6.       Côte de Brouilly Les Sept Vignes 2010 Chateau Thivin
If you would like to join us for what I’m sure will be a great evening, please call Ronnie’s of Thornbury on 01454 411137.

Meet the man behind the wines of Trinity Hill, New Zealand. Whilst my primary objective is to sell you a seat at a fantastic dinner with each course paired with one of John Hancock’s wines, my motivations run a little deeper.

Running and operating a restaurant is primarily about delivering a culinary experience. In a quest to stay competitive and because it’s just great fun, we keep a watchful eye on what’s coming into season and who’s making waves. The net is not just cast from the kitchen, but from the cellar too, which needs constant replenishing.

We discovered Trinity Hill wines whilst setting up the restaurant in Clifton and introduced a Pinot Noir from the estate to the list, shortly after, a cracking dessert wine was added to the list in Thornbury and will soon be added to all of my lists. I have become a great fan of Trinity Hill so I jumped at the chance to meet the man behind the wine on his next tour of Europe. I would have been content to spend an hour or so one afternoon, tasting his portfolio. But I couldn’t resist the chance to ask for a little more. I must have hit the right cord, as John agreed to join us for a dinner in Thornbury on the 27th of September.

The dinner will follow our successfully tried and tested formula of a 5-course dinner with six wines priced at £60 per person. The menu will be published shortly and John will introduce the wine, give us a little background to Trinity Hill, the wines of Hawkes Bay and the incredible depth of wine producing regions in New Zealand.

Please call the restaurant directly on 01454 411137 to reserve your seat and book early if you would like to come. A quarter of the room has been sold already so don’t delay call today.

As we say goodbye, we also welcome a host of new produce to our larder and fridges. Large Cornish plaice have been arriving from Cornwall, some weighing in at over 2kg. Their delicate, white flesh has been offered up with cockles and courgette puree, just delicious.

Searching out suppliers and forming special relationships with them is fundamental to ensuring we have access to the finest produce available. Our local Butcher in Thornbury, Traditional Meats often sources rare breeds, but never holds more than a carcass or two at any one time. We always get the first offerings and this week we have rib of Dexter beef from Cornwall.  The marbling or internal fat is incredible and it is served with  roast potatoes, beetroot and horseradish. In keeping with our modern culinary twist, the roast potatoes are cooked in veal dripping and the beetroot is spiced with cumin.

Another hugely exciting product to find it’s way into our fridges is Iberico Pork. A local importer, based in Almondsbury called Mevalco, came knocking on our door armed with a catalogue of the finest Spanish produce, he explained how he had managed to setup a supply route of fresh Iberico Pork. We opted to give him a go and served up the loin to rave reviews, we also offered up Pimientos de Padrónas as a bit of fun to see who would get the firecracker, and now we have moved on to Iberico Cheeks. They have to be tasted to be believed!

Whilst we have a menu written for the chef’s table, there is nothing the kitchen enjoys more than being asked to cook ‘off piste’. We have a team of chef’s, passionate about their cooking, equipped with a modern kitchen and stocked with the best local, seasonal produce and they want to cook for you.

The eggs are sourced locally from Nathe Farm, which is about 3 miles away from the restaurant. We keep our stocks of eggs quite low as we can have the delivered within the hour. They are always fresh and poach beautifully.

Tim from the butchery next door, Traditional Meats of Thornbury makes our sausages for us and sources our bacon. He also stocks Nathe Farm eggs encase of an emergency.

We are trying to break into social media, giving you the chance to give us direct feedback whilst spreading the word across the web too. We have a twitter feed on our website and have uploaded a facebook page, so why not join us.

We look forward to seeing you soon.