Dinner Club – Spectacular desserts and light meals


Vitello Tonnato - veal with tuna mayo, capers, black olives and anchovies

Vitello Tonnato - veal with tuna mayo, capers, black olives and anchovies

Can you tell that we’re struggling with themes a little bit? So Matt’s marvellous meal gave us a a great theme. He gave us some awesome starters (below), followed by this delicious veal with tuna mayo dish.

Figs with cheese and parma ham before baking

Figs with cheese and parma ham before baking

We started with these lovely little figs topped with parma ham and pine nuts and Roquefort cheese. A deliciously tasty little treat to start off the meal.

Scallops with cauliflower puree and basil oil

Scallops with cauliflower puree and basil oil

Which was followed by these lovely scallops on cauliflower puree and some basil oil. A delicious starter! Except for Simon who has an almost pathological hatred of cauliflower and he just ate around it. Poor Simon, he missed out on a lovely treat!

After our amazing meal, we were all feeling pleasantly full (as opposed to utterly stuffed), Matt decided to up the stakes.

And presented us with the most amazing dessert I’ve seen in a long time! A gloriously solid but sticky beauty of a chocolate brownie, topped by hazelnut parfait. All surrounded by a lake of rich and thick chocolate sauce and then topped by toasted almonds.

Hazelnut parfait, on top of chocolate brownie, surrounded by chocolate sauce topped with toasted almonds

Hazelnut parfait, on top of chocolate brownie, surrounded by chocolate sauce topped with toasted almonds

We rolled home. It was all utterly amazing, I recommend Matt as a chef highly.