Check out the lovely new dining club menu... yum yum!

I'm looking forward to cooking my new menu for the dining club from next weekend.  Places available for Fri 18th (2 left) and Sat 19th November.  To make a booking, send an email to: thehungrygecko@gmail.com 

Amuse bouche
Sweet & sour popcorn tofu

Starter
Buddha’s Delight, noodle soup with exotic mushrooms & bean curds, served with vegetable crackers & chilli cashews

Main
Balinese satay sticks, lemongrass skewers of smoky tempeh, served with spicy candlenut sauce & sticky rice

Pre-dessert
Duo of jackfruit & mango sorbet and lime sorbet

Dessert
Pear & frangipane tart with vanilla & star anise ice cream, served with salted almond praline & goji berry sauce

There are several highlights for me with this menu, but I am most proud of the dessert.  I think it sings and my dessert loving daughter agrees.  She says it's the best dessert I've ever made.  Slightly biased I suspect.  I'll post some photos when I get the chance.  

I made the Balinese satay sticks during the fine dining challenge week on MasterChef.  Posh Bertie said it wasn't posh enough, but JT said he 'missed a trick'.  I know who's opinion I'd trust! 

The starter is based on a rather ubiquitous noodle soup from China that uses a variety of beancurds and fungi, including lily buds, wood ears and black moss.  Some versions have over 19 ingredients.  My version has 16.  It's also delicious.  But then I would say that, wouldn't I  :0)