The Bite Magazine - Autumn/Winter 2019 - Issue 26

bite cuisine Our main dishes consisted of Veal Chops with morteau sau- sages, risotto Milanese and gremolata, which was one of the specials available that day and Braised Featherblade of Beef with carrot purée, kale, triple cooked truffle, and parmesan chips and sides of Aspen fries and green beans with gar- lic and parmesan. The veal was very soft and tender with a slightly sweet taste while the sausages were a bit salty but enjoyable and the risotto Milanese was a distinctive comple- ment to the meal. The Braised Featherblade of Beef was very soft, meaty, en- joyable and literally melted in your mouth. It was thorough- ly cooked and went well with condiments of carrot purée, kale, triple cooked truffle and parmesan chips. There is something about truffles that gets my tastebuds going so I really enjoyed the chips. Along with this meal, we had one more cocktail, Aquariva Margarita which was nice, light, and refreshing with a delicious lemony taste. For the final part of this wonderful experience, we had the Baked Apple & Pear Alaska which was also one of the spe- cial desserts available. There was a mixture of flavours and taste sensations going on - the dessert was creamy, sweet, and nutty with the taste of toffee popcorn sauce that I liked, and you could taste the richness of the apple and pear piec- es. It was like being in cream heaven. This is one experience I wouldn’t mind having over and over again - it was that good! The menus at The Hunter’s Moon change daily so there is al- ways something new to experience at this fantastic bar-res- taurant. We were so impressed with the dishes we had that we wanted to find out more about the man who put this all together - Oliver Marlowe. Owner and director of the Lunar Pub Company, Oliver’s experience in the culinary business reads almost like a novel and he had an interesting start that goes a bit further back than his sous-chef jobs at Chez Bruce and The Glasshouse. Born in London but brought up in Suffolk, Oliver’s first ex- perience of cooking in the kitchen was at a small Malaysian restaurant called Spice Bar at the amazing age of 14. He had been employed to wash the dishes (for extra pocket money) but 45 minutes into his first day, the head chef and sous-chef had a huge bust-up. The sous chef walked out and the head chef turned to Oliver and said, “Congratulations, promo- tion.” From that moment, he was now the sous-chef. In his new role, Oliver realised he was fascinated by and loved cooking as well as working in a fast-paced industry so Braised Featherblade of Beef Veal Chops Aquariva Margarita