The Bite Magazine - Autumn/Winter 2019 - Issue 26

Where the Wild Feast bite cuisine We started with an Aperol Spritz cocktail and a non-al- coholic Seedlip drink before we embarked on the cu- linary journey at The Hunter’s Moon with the starters. The Aperol Spritz was light, refreshing, tasteful and the ideal cocktail to have in the evening, while Seedlip had the taste of bitter lemon with a strong herbal presence and an earthy aroma but had a pleasant aftertaste. Along with our drinks, we had delicious rosemary and thyme focaccia which literally melted in our mouths. For starters, we had Smoked Haddock Fishcake with warm tartare sauce, poached egg, samphire, and chives; Foie Gras and Chicken Liver Parfait with white wine jel- ly and toasted brioche; and Butternut Squash Soup with parmesan Velouté, crispy sage, and Capezzana olive oil. I was absolutely amazed by the Smoked Haddock Fish- cake - it was soft, tasty, and delicious with the tartare sauce, poached egg, samphire, and chives complement- ing the flavours very well. I’m not a huge fan of liver but the Foie Gras and Chick- en Liver Parfait changed my mind. The liver taste was balanced out by the white wine jelly which made it en- joyable with the toasted brioche. The Butternut Squash Soup was another surprise as the vegetable is also not one of my favourites but I fell in love with this soup. It was warming, delicious, with enriched flavours, and I couldn’t get enough of it. The pairing of parmesan velouté, crispy sage, and Capezzana olive oil with this soup made it sensational. Food Photographer: TonyWellington Smoked Haddock Fishcake Foie Gras and Chicken Liver Parfait Butternut Squash Soup