With friends like these

A night to indulge

We don’t always need a hatted restaurant or a trendy new launch to indulge ourselves. Sometimes the best times come at home with friends – and it sure doesn’t hurt when those friends can cook up a storm and have a room with a view too.

So on this sunny Friday we are getting together at D’s, and we are in for a treat. Tonight is all about caviar (and champagne). It’s a balmy night and the view from the terrace is stunning.

these glasses need filling
these glasses need filling
what a view
what a view

As for the menu…

Oh this is going to be good! We have two ‘proper’ caviars, theĀ Baeri and the Imperial, both from Gourmet House.

The Baeri is described as ” light to dark grey in colour, this Caviar has small eggs and a delicious taste”.

The Imperial is described thus: “the smoothest Caviar, it is a complex array of briny notes, bursting with flavours of the sea. True experts recognize the difference instantly due to its large and glossy eggs. Exquisite richness and sublime flavour, it claims to be the pinnacle of Caviar artistry”.

And we have a Wild salmon caviar, the Tzar Caviar (lumpfish?) and a farmed salmon caviar to compare and contrast as well

Beautiful menu de jour
Beautiful menu de jour
Caviars and other roe
Caviars and other roe

 

Oysters!
Oysters!
Caviar treats
Caviar treats
the blinis are ready
the blinis are ready
big bowl of caviar
big bowl of caviar
Bread, butter and anchovies
Bread, butter and anchovies
big bowl of caviar
big bowl of caviar

Caviar and Roe

So we try our caviar straight off the teaspoon, on a blini with cream fraiche, on a fresh oyster, and on great quality white chocolate ( a tip from Heston Blumenthal). It tastes wonderful with each match, and not surprisingly, the two real caviars taste the best, but all are delicious.

Mains just bring us more deliciousness. Scallops on the shell, a perky prawn salad, tasty corn and bacon salad, asparagus with miso butter, plus smoked salmon, while still finishing off our caviar and roe. Followed by french tarts and wonderful cheese. In every way, we are finished off by this stage.

And while we happily devourĀ our way through our food, we are also champagne tasting. Five hidden label bubbles were sampled over the course of the dinner, notes were taken, bottle scored and brands guessed at. Surprisingly (or not) we all picked our same favourite drop, a beautiful bottle of Bollinger.

my plate of caviar on blinis, on oysters, on white chocolate
my plate of caviar on blinis, on oysters, on white chocolate
Prawn salad
Prawn salad
beautiful salmon
beautiful salmon
Scallops divine
Scallops divine

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tarts for all
tarts for all

 

Vicki P Written by:

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