TACO BOYS PRESENTS
SWEETBREADS - SCENE - (8 minutes in)
Chef Carl Casper is stuck in a creative rut and wants to change his overdone menu - the restaurant owner has other ideas - with Sweetbreads being a particular sore spot.
PÂTÉ EN CROUTE
Luscombe castle shot squirrel, pickled forest fungi shemeji & hazelnuts wrapped in Cam laminated puff pastry served with gamay gel, pickled mustard mayo & nettle salsa verde.
This dish aims to inspire the diversification of our diets and to eat locally, sustainably and healthily.
Crispy Jerusalem artichokes, picked Cornish spider crab claw, fennel tops & brown crab fermented chilli dip. This one's a sharer so dig in!
WILD GARLIC RISOTTO
Hand picked wild garlic risotto, pan seared Cornish gurnard & potato.
Chef's gorse flower brandy soaked ladyfingers, yallah espresso, white chocolate marscapone chantilly & dark chocolate.
CHOCOLATE PETIT FOUR & HANDPICKED TEA
Matt's foraged sea purslane & wild thyme chocolate truffle with a nettle & ginger tea. Steep the compostable tea bag in boiling water and brew for 5 minutes.
Feel free to look up the medical benefits of nettle tea and perhaps go pick the next bag yourself!
Thanks for taking part in Taco Boys' ORIGIN.
We hope this menu has enabled you to see food in a different light. There are so many reasons to eat closer to home and sometimes it all starts with a spot of nettle tea.
We hope you enjoyed the experience, keep an eye out for a new tasting menu coming soon.
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