May 25th – PAPPARDELLE

Fresh egg pappardelle pasta with slow braised beef shin in a silky Italian ragu, thyme, fennel and parmesan crisp served with a garlic toast

OR

Fresh egg pappardelle pasta with fumbally grown oyster mushrooms in a thyme and imperial stout cream, with a parmesan crisp and garlic toast.

May 18th – DONBURI

Sticky Japanese rice bowl with braised pork belly, pickled rhubarb and ginger, purple sprouting broccoli, a raw organic egg yolk and smoked dillisk salt.

OR

Sticky Japenese rice bowl with pickled mushrooms, wild garlic crushed peas, a raw organic egg yolk, taberu rayu and smoked dillisk salt.

May 4th – FEIJOADA

The National Dish of Brazil

A comforting bowl of black bean stew with slow roast pork shoulder, house cured beef, grilled flank steak, sweet shallot salsa, farinha de mandioca and steamed rice.

OR

A comforting bowl of black bean stew with caramelised plantain, slow roasted cassava, sweet shallot salsa, farinha de mandioca and  steamed rice.

April 20th – PHO

The Vietnamese Classic

Lightly poached flank steak in a vietnamese-spiced bone broth, fragrant herbs and rice noodles with home-made Sriracha.

OR

Vietnamese-spiced vegetable broth with tamari and sesame-marinated mushrooms, fragrant herbs, rice noodles and home-made Sriracha.

April 27th – PASSOVER

Poached matzo meal dumplings, fragrant chicken bone broth, shredded chicken, grilled spring onions, baby carrot and herb salad.

OR

Poached matzo meal dumplings, nage broth, Portobello mushroom, grilled spring onions, baby carrot and herb salad.

April 13th – NORDIC

Grilled sea trout, Icelandic skyr, dill oil, smoked and pressed potato, cured egg yolk, fermented greens + kelp salt

OR

New season Asparagus, Icelandic skyr, smoked and pressed potato, cured egg yolk, fermented greens + kelp salt

April 6th – CELERIAC

the most under-rated of vegetables…..

 

Whole roasted buttered celeriac with mangalitsa pancetta and toasted walnut salt in a Gubbeen and camomile broth served with a burnt celeriac butter toast

OR

Whole roasted buttered celeriac with toasted walnut salt in a Gubbeen and camomile broth served with
McNally’s greens + a burnt celeriac butter toast

MARCH 30th – TACOS

3 tacos (carnitas / avocado / aguachile)
with lime & sour cream grilled corn
and Mexican black beans

OR

3 vegetarian tacos served with
lime & sour cream grilled corn
and Mexican black beans

MARCH 23rd – KOREAN JJIGAE

Pork shoulder with baechu, homemade pickled vegetables, carrot and daikon kimchi, simmered in gochujang with scallion and served with steamed sticky rice and taberu rayu

OR

Crispy fried tofu with baechu, homemade pickled vegetables,  carrot and daikon kimchi, simmered in gochujang with scallion and tofu and served with steamed sticky rice and taberu rayu

MARCH 16th – PINTXOS

 

From Basque Country…

Mushroom croquettas, pintxos de tortilla, pulpo a la gallega, pressed pig cheeks.

OR

Mushroom croquettas, pintxos de tortilla, manchego and honey, marinated olives

 

The Fumbally 2021