Though we are on the banks of the grand union and not the Mediterranean we have really gone to town with our Bouillabaisse. The grand dame of fish stews includes octopus, lemon sole, flounder, whiting, gurnard, grey mullet, monkfish, hake, seabass, scallops, pollock and mussels, all from our usual fishermen on the south coast. It also comes with saffron, wild fennel, potatoes, croutons and rouille. The dish starts with the broth served by itself with potatoes and rouille a few minutes later the fish and seafood follows. Remember to ask for as much extra broth, rouille & croutons as you would like.

To be taken by the whole table

Toasts with tapenade, almond paste and anchoide

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A salad with all sorts of bitter and sweet winter leaves and white beans

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La Bouillabaisse

Croutons, rouille, many fish and potatoes

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Mistralou – provençal goats milk with figs in syrup  (£5 per person supplement)

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Rhubarb d’Agen, brown butter and lemon tart with crème fraiche

£45 per head

Another one of the world’s greatest dishes. We will be cooking a truly brilliant mutton byriani with  fabulous mutton from beautiful Suffolk sheep. We’re experimenting with over night cooking in our charcoal clay oven and getting some biryani pans specially made.

Tandoori chicken livers in green masala

Squash bhajia

Samosa chaat masala

**********

Dhal makhani with a tandoori roti

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Suffolk lamb biryani

with boiled egg, pomegranate, coriander, rose petals & crispy onions

**********

daulut ki chaat

jalebis

beetroot halva

Medjool dates

£40

Recommended wines:
White

Gruner Veltliner ‘Lois’, Fred Loimer, Wagram, Austria, 2010
£28/£7.3 (175ml)
Gruner Veltliner ‘Terrassen’, Fred Loimer, Wagram, Austria, 2010
£45/£7.5 (125ml)
Red

Zweigelt, Heinrich, Burgenland, Austria, 2009 £37/£6.2 (125ml)

St Laurent, Heinrich, Burgenland, Austria 2009 £45/£7.5 (125ml)

Some of my favourite Italian recipes are from this beautiful region. From pork cooked in myrtle, to a classic spaghetti alla bottarga and deep fried sweet ravioli. Bottarga really is a wonderful product, pressed, air dried mullet roe doesn’t really sound as special as it is, but bottarga is definitely one of the most fabulous things to come from Italy. Ever.

The chefs all love the Sri Lankan set menus (though they are very hard work) and they are always popular with our customers. The delicate, exotic food of Sri Lanka is one of Stevie’s favourites and he spent a lot of time researching recipes. We’ll cook a 4/5 course menu, with loads of lovely different bits and pieces to share.

Deep-fried soft shell crab, packed in seasoned coconut

Fried urud dhal wadi

**********

Toor dhal, toasted red rice string hoppers & coconut sambol

**********

Rice and curries:

Salt fish & squash coconut curry

Cashew nut curry

Beetroot badum

Fried squash, anchovy and curry leaf sambol

Fresh pineapple pickle

**********

Spice ice cream & love cake

£38

Recommended wine

Gruner veltliner ‘lois’, fred loimer, wagram, Austria 2010 £28/7 (175ml)

Passadouro vinho tinto (touriga nacional, tinto rouriz), quinta do passadouro, douro, Portugal 2008 £38/6.5 (125ml) 

Around the world Christmas is celebrated in many different ways. However, wherever you go in the world, the centrepiece of the Christmas celebration is the Christmas feast and we’re exploring traditional dishes from all over the world for ours. The meal starts with a fresh, crisp salad as eaten on Christmas eve in Mexico. To follow is our take on a wintery English soup. The main course lamb shoulder stuffed with a jewelled pilaf as enjoyed by Lebanese Christians at this time of year. There is then the option of Colton Basset Stilton – what Christmas would be complete without blue cheese? Dessert is a rich, chocolate cake made with prunes and brandy, another two of our favourite Christmas ingredients.

Raw brussel sprouts with Parmesan

Dorset crab on toast

Devils on horseback

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Ensalada de la Buena Noche - Mexican Christmas eve salad with fennel, orange, smoked peppers, radishes, coriander & lime

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Pheasant, chestnut, squash, farro & cognac soup

-----------------

Slow-roast, spiced Lebanese Christmas lamb shoulder stuffed with jewelled pilaf & sweet herbs

or

Line-caught sea bass with roasted potatoes, wild porcini & spinach

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Stichelton (£6 supplement)

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Cru Virunga Chocolate, prune d’Agen & Armagnac cake

£40, £48 with canapés

Recommended wines

Chablis (Chardonnay), Domaine Pattes Loup, Burgundy, 2009 £45

Vacqueyras, Domaine Font Sarade, Rhone, 2007 £38
Granbussia, Poderi Aldo Conterno, Barolo, Piedmont,

 Italy, 1995 £165 

Bollito Misto is the classic Northern Italian New Years feast and one of the greatest dishes in the world. A selection of boiled meat sounds a bit dull but in fact, it is truly wonderful. We’re making our own cottechino sausage and each different meat has its own different sauce: horseradish, salsa verde, dragoncello, mustard fruits. Lentils on the side are imperative as they traditionally bring wealth in the new year (don’t we all need it at the moment!) We’ll be making a wonderful anti pasti and a classic dessert, as well as sourcing some fantastic Piedmontese wines at low mark ups.

Anchovies fried between sage leaves

Bruschetta with smashed cannellini beans

Artichokes a la Romana

**********

Salad of three kinds of radicchio & wild dandelion with aged balsamic vinegar & Tuscan olive oil

**********

Il gran bollito misto; Dexter beef brisket, ox tongue, cotechino sausage & Sasso chicken with horseradish, dragoncello sauce, prune & clementine mustard fruits, Spello lentils, celery & carorts

**********

Bitter orange tart

Recommended wines

Roero Arneis ‘San Michele’, Deltetto, Piedmont, 2010 £35/6 (125ml) 

Dolcetto d’Alba, G.D Vajra, Barolo, Piedmont 2010 £40/7 (125ml) 

More a delicious dinner to drink with wonderful Bruichladdich whisky rather than a traditional Burns supper. The menu is looking a little something like this...

Matching a selection of Bruichladdich to 

Smoked Cods Roe with oat cakes and carrots

-

Raw smoked haddock, sour cream and herbs

-

Warm sea kale, barley, oats and brown shrimp

-

Black Face Haggis neeps n tatties

-

Rhubarb ice cream, buttery shortbread

The arrival of the new season’s olive oil is always an exciting time of year at The Dock Kitchen. This year we sent a group of our chefs over to Podere la Fonte in Radicondoli, Tuscany at harvest time to help press the recently picked olives at the local ‘frantoio’. Most importantly they brought back as much of this delicious, vivid green, peppery oil as they could carry for us to cook with. We’ve come up with a menu which shows off the oil from Podere la Fonte and another small producer Capezzana (who have produced a slightly lighter, more delicate oil this year). To start, beautiful Scottish scallops with fennel and bergamot, then a typical rustic Tuscan bread soup that we always love when we visit Tuscany in the Autumn. The main course is dry aged Hereford beef, then there’s the option of a delicious Pecorino Stagionato before the meal finished with a light, fresh olive oil cake.

Thinly sliced wild seabass & hand dived raw Scottish scallops with shaved Fennel, pomegranate, bergamot & Capezzana olive oil

--------------------

Zuppa di pane – thick Tuscan cavolo nero & bread soup with Podere la Fonte olive oil

--------------------

Hereford beef shin, slow cooked in black pepper & garlic with borlotti beans, cima de rape, trevisse & Capezzana olive oil

--------------------

Pecorino stagionato with Podere la Fonte olive oil                                                                                                                      (£5 supplement)

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Olive oil cake with kaki & crème fraîche

Recommended wines:

Roero Arneis ‘San Michele’, Deltetto, Piedmont, 2010 £35/6 (125ml)

Colombaia Vigna Nuova, Tuscany, 2009 £39/£6.75 (125ml)

Cepparello (Sangiovese), Isole e Olena, Tuscany 2006 £70

This is our third annual series of truffle dinners (we’re getting old!). Pricing truffles is always difficult, the price at market varies a lot and restaurants generally make a cash huge mark up which makes the most expensive of all the ingredients restrictively expensive. This year, much to the accountants horror we will be selling our truffles at COST PRICE. This means you’ll be able to have an extravagant, delicious white truffle dinner at Dock Kitchen. We’ll also get in some Piedmontese wines and go for a low margin so everyone can have the full experience. Truffles will be about £3 a gram (10 grams is a good serving)

White Truffle Dinner at the Dock Kitchen,

Saturday 19^th November

"Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas...." Jean-Anthelme Brillat-Savarin (1755-1826) 

“Truffles - anyone who does not declare himself ready to leave Paradise or Hell for such a treat is not worthy to be born again” Maurice Goudeket, 'Close to Colette’ (1955) 

"The most learned men have been questioned as to the nature of this tuber, and after two thousand years of argument and discussion their answer is the same as it was on the first day: we do not know. The truffles themselves have been interrogated, and have answered simply: eat us and praise the Lord." 
Alexandre Dumas (1802-1870)

White Truffles from Acqualagna can be purchased at the following prices to accompany courses as indicated on the menu:

Market price £3500

£8 for 2 grams

£18 for 5 grams

£35 for 10 grams

Raw chopped line-caught Dorset sea bass
(we recommend 2g or 5g per person)

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Motta Fre polenta with Fontina, a slow-cooked egg & butter
(we recommend 5g or 10g per person)

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Chargrilled Anjou pigeon with Swiss chard gratin
(we recommend 5g or 10g per person)

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Brie de Meaux                                                  (£5 supplement)
(we recommend 2g or 5g per person)

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Pannacotta with chocolate & hazelnuts

£40

Recommended wines:

Roero Arneis ‘San Michele’, Deltetto, Piedmonte, 2010   £35/6 (125ml)
Barolo (nebbiolo) ‘Bricco delle Viole’, G D Vajra, Piemonte, 2006  £68
Barbaresco (nebbiolo) ‘Sori Paolin’, Cascina Luisin, Peimonte £65
Barolo Riserva ‘Granbussia’, Poderi Aldo Conterno, Piedmonte 1995 £165

This is the top of the season for wild mushrooms, the mild damp weather is just what they like.  The menu is broadly Italian but not specifically regional. It's a celebration of ingredients in a really Tuscan way. Porcini, trompette, girolle, chanterelle, pied de mouton all delicious, some raw, some fried, some cooked in the oven. Mushrooms with every course except dessert which is a beautiful fresh chestnut monte bianco.

Raw porcini & Jerusalem artichoke, aged parmesan, parsley & olive oil

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Motta Fre polenta with fried girolles, black trompette & pied de mouton

---------------

Roast red-legged partridge with Roseval potato, dried porcini & black trompette gratin

---------------

3-year old cironé cheese (£6.5 supplement)

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Monte Bianco

£45

Isole E Olena, Tuscany, Italy

The name Isole E Olena came about in the 1950s when two adjoining estates ‘Isole’ and ‘Olena’ were purchased by the Di Marchi family and combined to form one. During the 1950s, the Di Marchi family planted new specialised vineyards and expanded the cellars. Today, the Isole e Olena estate is run by Paulo di Marchi, one of Italy’s most respected wine makers and a very nice man to boot. Paolo’s vineyards are superbly tended and yield wines of the quality that have kept him ahead of the chasing pack in Chianti for the past two decades. His wines are among the best examples from arguably Italy’s finest wine region.

2009 Chardonnay ‘Collezione De Marchi’   £9.5 gls (125ml)       

£55 btl

2008 Chianti Classico                                      

£6.5 gls (125ml)    £42 btl

2006 ‘cepparello’                                            

£12 gls (125ml)     £70 btl

Sri Lanka is one of my favorite places in the world. This summer I returned and spent several weeks learning new recipes. Sri Lankan cooking has a strong and interesting identity. Dishes vary region to region and family to family.

In Sri Lanka cooks put all the food on the table at once. The ‘rice and curry’ is the whole meal. We've broken a few of the dishes out of the mix and we’re making string hoppers, usually eaten at breakfast, to make a more relaxed, luxurious dinner. I am happy that the dishes have retained their authenticity in taste even though the recipes have traveled a long way and changed somewhat on the way to suit our Dock Kitchen style.

Vadai – deep fried urid dhal with curry leaves & chillies –
with chaat masala

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Dhal with coconut sambol & string hoppers

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Rice & curry:

Beetroot                                                                   Pepper beef

Cashew nut curry                                              Fried squash sambol

Turnip top mallum                                            Pineapple Pickle

---------------

Masala ice cream with Ceylon love cake

£38

Recommended wines

Riesling spatlese, Schloss Vollrads, Wagram, Austria, 2009     £39

Pinot Noir, Wild Earth, Central Otago, New Zealand, 2008        £45

At this time of year so much of our produce comes from home soil that it seems a shame not to cook a meal celebrating the fact. We'll be cooking classic British dishes, mostly from the old cookbooks that inhabit our shelves, we have looked at Eliza Acton, Mrs Beeton and Ruth Lewinski and have sought out some stunning and unusual old school British dishes and remade them in Dock Kitchen style.

Wild trompettes, girolles & chanterelles on semolina toast

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Scottish Partridge, Kentish cobnuts, purple & golden beetroots & watercress with a mustard vinaigrette

---------------

Wild, line-caught sea bass with foraged fennel flowers, cucumbers, white wine & green goddess sauce

---------------

Tunworth cheese (£5 supplement)

---------------

5yr old Cider Brandy Tipsy Cake with quince

£46

Recommended wines

Semillon/Sauvignon Blanc’Mangan’, Cullen, Margaret River,
Western Australia, 2009                                                                  £39

Chambolle Musigny ‘les fermieres’ vielles vignes, Louis Remy   £65

The grouse season is now in full swing. This is the best time to eat grouse as the birds are a little stronger than they are on the glorious 12^th August but not yet large and overly gamey as they can become later in the season. We have planned this menu around the grouse, preceding it with delicious fried sage leaves & courgettes with an intensely savoury tapenade and a beautiful, delicate potato soup with girolle mushrooms, garlic and parsley. The grouse themselves are unusually cooked in a rich white Australian wine with sweet, perfumed grapes that taste of strawberries. To finish the meal, a vibrant, refreshing damson ice cream and a piece of buttery shortbread.

Deep-fried sage leaves & courgettes with tapenade

----------------------------

Potato soup with girolles, garlic & parsley

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Grouse from the Yorkshire moors cooked with viognier, fragola grapes & a piece of toast

----------------------------

 Damson Ice cream

 £39.5

 Recommended wines:

Viognier, Willunga 100, Adelaide Hills, Australia, 2009 £26/£6.5 (175ml)

Barolo (nebbiolo), G D Vajra, Piemonte, Italy 2006 £68  

Lulu Peyraud, the proprietress of one of France’s most fêted vinyards, is without doubt one of our favourite ladies. Although we have never had the chance to visit, food writer Richard Olney spent a considerable amount of time in her kitchen and wrote a marvellous book about it. Here at the Dock Kitchen we love Provençal cooking, especially in summer, and we use any excuse to write a menu filled with Lulu’s simple and delicious recipes.

 ‘Suppions’ – tiny squid & cuttlefish fried in olive oil with persillade

Mussels grilled in their shells (‘à la catalane’)

Red mullet escabèche

----------------------------

Green beans, white beans, dandelion, tarragon & vinaigrette

----------------------------

Grilled leg of Texal lamb with tapenade

White courgette & potato gratin

----------------------------

Plum galette with crème fraîche

 £38

 Recommended wines:

Rosé La Mascaronne, AOC Côtes de Provence, 2010 £31/£8 (175ml)

Bandol (Mouvedre, grenache), Domaine Dupuy de Lome, Provence, 2008 £40

Catalunya is a region of Spain recently known for a new kind of cooking, but here at Dock Kitchen we are more interested in those more traditional recipes: simple, homely and delicious. This kind of Catalan cooking is more about ingredients than innovation – juicy tomatoes, amazing salt cod, cured meats and goat’s cheese from the mountains. As well as looking back at some of our favourite cookbooks (‘A Catalan Cookery Book’ by the late Irving Davis comes highly recommended), we have been talking to our Spanish supplier to source some of the things that makes this kind of cooking so special.

 Pa amb tomàquet – toasted bread with tomato & olive oil

Llonganissa de Vic – Catalan salami

----------------------------

Esqueixada – salt cod & red pepper salad

----------------------------

Butifarra amb mongetas – Sausage with white beans, parsley and garlic

---------------------------

Garrotxa Goats Cheese (£5 supplement)

----------------------------

Almond nougat ice cream with Oloroso sherry

 £38

 Recommended wines:

Txacoli Ameztoi, Getaria, Basque Country, 2010 £33/£6 (125ml gls)

Blanco, Mas La Mola, Priorat, Catalunya 2008 £45
Negro, Mas La Mola, Priorat, Catalunya 2007 £48

----------------------------

Green beans, white beans, dandelion, tarragon & vinaigrette

----------------------------

Grilled leg of Texal lamb with tapenade

White courgette & potato gratin

----------------------------

Plum galette with crème fraîche

£38

Recommended wines:

Rosé La Mascaronne, AOC Côtes de Provence, 2010 £31/£8 (175ml)

Bandol (Mouvedre, grenache), Domaine Dupuy de Lome, Provence, 2008 £40

The Life Of Luxury is am ancient Greek cookery book from Gela in Sicily. Written by the poet Archestratus in 300BC. the recipes vary from the unapproachable: fish baked in cumin and old cheese. To the clearly delicious: fresh cheese, bitter herbs and flatbread. A lot of the book is in indecipherable snippets rather than easy to follow recipes. However, there are some great ideas throughout. We have picked out the recipes most suited to the way we like to cook (and eat) at Dock Kitchen and adapted them into simple modern dishes.

 Wild herbs and bitter salad leaves, cooked and raw with cheese, flatbread and marinated olives

----------------------------

Clams cooked with hyssop and borage flowers and olive oil

----------------------------

Farmed Anjou pigeon roast with wild dried herbs, a fresh black fig and red wine; with farro and olive oil.

----------------------------

Tarentais (£6.5 supplement)

----------------------------

Apricots, cherries, figs and peaches with sweet wine and honey

 £48

Recommended wines:

Albarino, Martin Codax, Galcia, Spain, 2010 £29
Shiraz ‘Entity’, John Duval, Barossa Valley, South Australia, 2007 £46

We are lucky to have a talented forager in Kent. Twice a week he sends us wild things. Early summer is one of the best times for gathering goods in the hedgerows, woods and coasts of the South of England so it seemed sensible to cook a completely wild meal. The first recipe is a wild Lebanon kibbeh: a traditional bulgar wheat mixture with flowers, shoots and leaves. Following the kibbeh is gnudi – balls of ricotta with Parmesan, lemon, pine nuts and wild marjoram. Then a delicious pilau rice. In Kashmir wild mushroom pilau is a real speciality, often with morels or even cep, Kashmiri saffron and sweet herbs. Following the pilau is a slice of beautiful wild brill, roasted over fennel twigs with a mixture of different sea vegetables: sea aster, samphire, and sea purslane. To finish a set milk pudding flavoured with Meadowflower cordial, with lovely poached cherries and a little grappa.

Wild flowers & borage kibbeh

----------------------------

English buffalo ricotta, wild marjoram, Amalfi lemon, & pine nut Gnudi

----------------------------

Scottish Girolle, morel, Kashmiri saffron & wild black cumin pilau with sweet herbs

----------------------------

Brill roasted over wild fennel with sea aster, sea purslane & samphire

----------------------------

Tarentais (£6.5 supplement)

----------------------------

Meadowsweet milk pudding with poached cherries & grappa

£45

Recommended wines:

Riesling Spatlese, Schloss Vollrads, Rheingau, Germany 2009 £39

Cairanne (Grenache, Mouvedre, Carignan, `Syrah), Dom Richaud, Rhone, France 2009 £47

I wanted to have a look at some of the recipes that are often overlooked in the search for really regional, eccentric Italian recipes. It’s refreshing to cook these well known recipes using our brilliant produce. For the caprese we have had fresh Calabrian buffalo mozzarella flown over especially for us and we’ve sourced a selection of beautiful tomatoes. Potato Gnocchi are so often made very badly. We make ours with floury potatoes and as little actual flour and egg as possible. The first of the new seasons borlotti beans are a perfect accompaniment to our delicious pork & veal polpette (meatballs). The meal ends with a boozy, delicious, tiramisu.

Caprese salad

---------------------

Potato gnocchi with pesto & green beans

---------------------

Pork, Veal & Beef polpette with fresh borlotti beans & greens

--------------------

Gorgonzola naturale (£6 supplement per person)

--------------------

Tiramisu

£38

Recommended wines

Frascati superiore, Castel de Paolis, Marche 2008 £29/7.25 (175ml) 

Chianti Rufina (Sangiovese), Selvapiana, Tuscany 2009 £31/7.75 (175ml)

Poggio Dei Lecci (Sangiovese), Piancornello, Montalcino, Tuscany 2008 £42

At this time of year our delicious local ingredients really come into their own. Samphire and all manner of wild sea greens arrive from the south coast. Wild salmon and sea trout are in full swing, Kentish gooseberries are here and it is already a record year for strawberries. It's lovely to be cooking English food at this time of year as you can really embrace the delicate, beautiful dishes that are overlooked during the colder months.

To start with there is deep fried borage alongside peas grown on the terrace - an English version of a Japanese style of cooking. To follow is a delicious maritime parcel of brown shrimp, sea purslane & samphire. For the main course we have sourced some excellent aged Hereford beef, which has been hung especially for us by our butcher. We are roasting the sirloins to have with beautiful early summer vegetables. And for pudding, an English classic; Gooseberry Fool.

English breakfast radishes with butter, Peas in their pods & deep-fried borage

---------------------

Cornish new potatoes, samphire, sea purslane & Kings Lynn brown shrimp baked in a bag with butter, white wine & thyme

---------------------

Dry-aged Hereford beef with early summer vegetables & horseradish sauce

--------------------

Tunworth cheese from Hampshire (£6 per person supplement)

--------------------

Gooseberry fool & shortbread

£42

Recommended wines

Sauvignon Blanc, Quion Rock ‘Nicobar’, Stellenbosch, S. Africa   £33/ £5.5 (125 ml)

Zweigelt, Heinrich, Burgenland, Austria, 2009  £37/6.25 (125 ml)

Essaouira is a beautiful town on the coast of Morocco. A recent trip there yielded many great recipes. As always when discovering new dishes in exotic places, the original is not always brilliant; this cuttlefish tagine is a great example. The Essaouiran version involved a similar spice mix with an intriguing use of dried oregano and saffron but the execution was a bit lacking. It has been adapted, evolved and changed at Dock Kitchen. The result is a delicate, beautiful dish. Posh Moroccan meals always start with salads. Fresh and exciting to eat, these salads are seasoned with spices, herbs, flower waters and olive oil. The 7 vegetables main course has to be made from 7 vegetables, a lucky number in morocco and is an authentic rendition of this fantastic classic. The meal finishes with beautiful fruit and little sweet almond pastries

Moroccan salads;

Carrot, cumin & orange blossom

Broad beans with coriander & seasoned yoghurt

Cucumber with mint & rosewater

Beetroot, cumin & caraway

Black olives, preserved lemon & parsley

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Cuttlefish slow-cooked with cumin, saffron & dried oregano

-------------------------

Strawberries, Charentais melon, nespole, green almonds, almond sweets & saffron yoghurt

£38

Recommended wines

Txacoli Ameztoi, Getaria, Basque County, Spain 2010 £33/5.5 (125 ml)

Le rouge (syrah, Grenache), domaine de l’ocre, rhone, 2008 £32

Pork is very important to the cooking of many cultures. People around the world understand the significance of killing a whole pig and not wasting any of it. We are taking a global approach to the way we are dealing with our delicious old English Hampshire pork. A Vietnamese brawn is using up the head and trotters, the bellies find themselves in classic Cantonese steamed buns, the ears, crispy in a variation on a Lyonnaise salad, bitter leaves crispy ears and a slow cooked egg. The loin is roasted in verjus (the sour grape juice made from the pressings of the early harvest thinning of the vines) with garlic, rosemary & tomato. The meal finishes with a zing nespole tart. Nespole are the first of the stone fruit, sharp and delicious. Whilst this meal involves quite a lot of pork, it is fresh and enjoyable.

Gio Thu with fresh pickles
Cha-Sui-Bao

-------------------------

Salad Lyonnaise

-------------------------

Pork loin roasted with verjus garlic, hard herbs & tomato; with braised spinach, Agretti & red chard

-------------------------

St Tola cheese (£6.5 per person supplement)

-------------------------

Nespole Crostata

£38

Recommended wines – Natural Wine Fortnight

Cortese Ciape, Colli Tortonesi, Piemonte,  £5(125ml)/£30

Le Rouge (Syrah, Grenache), Domaine de L’Ocre, Rhone, France 2008 £5.5 (125ml)/£32 

Claudia Roden is an important influence on the food and cooking at Dock Kitchen. She has written many valuable books, most important for us are the ones on Middle Eastern food: The Book Of Jewish Food and Arabesque. We always adapt recipes changing them to suit our produce and style, so rather than taking the recipes directly we have read through the books, the descriptions and introductions (which are both evocative and informative) and written a menu based on her recipes.

Fresh pickles, sweet herbs, purslane & Tahini yoghurt with a flatbread cooked in the tandoor

**********

Peas, broad beans & asparagus with freekeh, preserved lemon & black olives

**********

Roasted lamb shoulder with almond pilaf; with zaalouk (mashed aubergine & tomato salad)

**********

Turkish yoghurt & lemon cake with poached nespole

£38

Recommended wine

Txakoli, Ameztoi, Getaria, Basque Country, Spain  £5.5 (125ml)/£33

Barbera Marna, Valli Unite, Colli Tortonesi, Piemonte £5(125ml)/£30

English Asparagus with parsley, dill, caper & egg sauce

**********

Pea, broad bean, asparagus & potato soup

**********

Leg of Black mountain lamb, slow roast stuffed with almond & chicken liver pilaf

**********

Fromage Cathare, goat’s cheese from the Midi-Pyrennees
(£12 supplement)        

**********

Pastieria Napolitana – farro, candied peel & orange blossom water tart

£38

Recommended wine

Txakoli Ameztoi, Getaria, Spain 2009 £33/8.25 (175ml)

Le Rouge (Syrah, Grenache), Domaine de L’Ocre, Rhone, 2008
£32/8 (175ml)

Bulbs, legumes & peas with chat masala spices & lemon

**********

Wild shoots & leaves from the market in Milan with umami dressing

**********

3 gnudis with agretti; borage, pine nut & fresh pea

**********

Freekeh dressed in Lebanese seven spice & sweet herbs with whole baked aubergines & Tahini yoghurt sauce

**********

Pecorino sardo with miele Castagno (£6 supplement)

**********

Italian strawberries & cream

£35

Recommended wine

Cortese Colli Tortonesi, Ciape, Piemonte, 2009 £30/7.5 (175ml)

Uvaggio (Nebbiolo, Vespolino), Costa della Sesia, Sperino,

Piemonte, 2007 £48

Potato bondas – tempered potatoes, deep-fried in gram flour batter

**********

Half a Dorset blue lobster packed in seasoned coconut & baked with fresh ginger pickle

**********

Rice & curry:

Basmati rice

Fried sambol – aubergine, anchovy & curry leaf

Beef, thrice cooked

Red dhal

Cashew nuts cooked in coconut

Fresh pineapple chutney

**********

Half an Alfonso mango with sweet cardamom milk

£38

Recommended wine

Riesling Lenz, Fred Loimer, Wagram, Austria 2009 £28/7.3 (175ml)

Pinot Noir, Wild Earth, Central Otago, New Zealand, 2008 £45

Sweet & bitter leaves with vinaigrette

**********

Artichokes, carrots, fennel, jersey royals, wild asparagus & forced Scottish sea kale

Boiled salt cod, stewed octopus, hard-boiled eggs, French snails out of their shells

All with Aioli, mild or strong

**********

A whole chevre de la drÔme cheese (£9.5 supplement)

**********

Passe Crassar pear cooked in grenache with cream

£38


Recommended wine
Cairanne (Grenache, mouvedre, carignan, syrah), Domaine Richaud, Rhone, France 2009 £47

Rosé La Mascaronne, AOC Côtes de Provence, France 2009 £32/8

Fattoush salad

Broad beans in their pods, slow-cooked in tomato

Pickles & herbs

Smashed chickpeas & broad beans with garlic, lemon juice & olive oil

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Parsley, tomato & all spice tabouleh

Chicken liver cooked in seven spice  & pomegranate

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Slow-cooked beef brisket with tahini yoghurt

Freekeh with seven spice, peas & broad beans

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Mamoul – Lebanese date biscuits – with ricotta & blood orange

£35

 Recommended wine
Cortese Colli Tortonesi, Ciape, Piemonte, Italy 2009 £30/7.5 (175ml)

Barbera d’Asti ‘Mongovone’, Perrone Elio, Piemonte, 2007 £50

New season’s garlic from Egypt, slow-roast in butter & thyme with goat’s curd & toast

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Forced Scottish sea kale with butter & brown shrimp

Monk’s beard with tomato

Purple sprouting broccoli with olive sauce

Wild Alexander shoots with vinegar

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Young lamb roasted with artichokes, garlic & rosemary; first of the year’s potatoes

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Rhubarb & brown butter tart

£38

Recommended wines

St Nicolas de Bourgueil ‘Les Rouilleres’ (Cabernet Franc), Loire, 2009 £30/7.5 (175ml)

Carianne (grenache, mouvedre, carignan, syrah), Domaine Richaud, Rhone, 2009 £47/8 (125ml)

Mussels chopped with spiced tomato sauce & dried, wild oregano on toast

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Brown shrimp, line caught cod, lemon sole & farro salad with domestic rocket & grumolo rosso and verde

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Slow-cooked cuttlefish in red wine & tomato on wet polenta; Swiss chard with garlic & fennel seeds

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Cenci with mascarpone cream & a glass of Leonardo vin santo

£40

Recommended wines

Bianco Toscana (trebbiano, malvasia & vermentino), Poggiotondo, 2009 £26/6.5 (175ml)

Chianti Rufina (Sangiovese), Selvapiana, Tuscany, 2008, £31/7.75 (175ml)

Chianti classico riserva (Sangiovese), Carobbio, 1997 £48

Potato bondas (deep-fried tempered potatoes)

and

Okra bhajis

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Green tomato thoran cooked in mustard seeds, curry leaves & coconut with a fresh chapatti & coconut pickle

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Pork curry slow-cooked in cinnamon, chilli, cloves & vinegar

or

Lobster baked in seasoned coconut & lime

Both served with basmati rice & curried spinach & tomato

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Carrot halwa with saffron, cardamom, walnuts, medjoul dates, blood oranges & pomegranates 

Veracruz octopus tacos – Spanish octopus cooked with capers, olives & tomatoes

Tostadas with wild greens, green chilli & sour cream

Pork tacos – pulled pork cooked in vinegar & Oaxacan chillis

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Sopa de tortilla

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Quail cooked in 2 salsas (guajillo & tomatillo salsa verde), spiced chard & potatoes in chipotle, coriander & lime

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Blood orange & tequila nieve

£35

Mezcal añejo– Los Danzantes (Oaxaca) £10 (50ml)

Sotol reposado – Hacienda de Chihuahua (Chihuahua) £9 (50ml)

Tequila reposado - Jose Cuervo Tradicional (Tequila) £9 (50ml)

Sabzi – mixed herbs & soft white cheese with fresh lavash bread

Sanbuseh – little beef & cinnamon turnovers

Kuku-ye kadoo – white zucchini omelette with mint & melting cheese

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Ash-e sak – spinach soup with little spicy lamb koofteh

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Fesenjun – duck slow cooked in a pomegranate & walnut sauce

Served with Chelow (classic Persian rice) & a Cucumber & pomegranate salad

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Shir Berenj, caramel blood oranges, almonds, saffron, cardomom milk rice

£35

Recommended wines:

Sauvignon Blanc, Shaw & Smith, Adelaide Hills, Australia 2009 £33
Crimson Pinot Noir, Ata Rangi, Martinborough, New Zealand 2009 £38

Raw artichokes with bottarga

Thinly sliced raw fennel, olives & blood oranges

Agretti, spinach & borage bruschetta

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Clams with fregola pasta

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Slow cooked Pork shoulder with swiss chard and baked borlotti beans from lamon

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Caprino sardo & chestnut honey

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Frittelle & blood orange granita

£40

Recommended Wines

2009, Giunco (vermentino), Cantina Mesa, Sardinia £8.5 (175ml)/ £34
2009, Buio (carignano), Cantina Mesa, Sardinia £8.5 (175ml)/£34

Potato bondas with fresh green chutney

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Amritsari kulcha – stuffed flatbread baked in the tandoor

Chicken livers with coriander masala, cumin and ajwan

North Indian chickpea curry

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Lamb biryani – lamb shoulder slow-cooked with cardamom, black cumin rose petals and basmati rice – with chat masala

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Masala kolfi – spiced milk ice cream

or

Cardamom milk with rice, fresh green pistachios, saffron & rose petals

£35

Recommended Wines

Riesling, ‘Lenz’ Fred Loimer, Kamptal, Austria £28/7 (175ml)

 ‘Plexus’ Barossa Valley John Duval, South Australia, 2007 £44

Violette artichokes with lambs lettuce & walnut sauce

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Chickpea soup with sausage and aioli

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Two farmed French quails roast with olives, anchovy & butter; slow cooked fennel

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A whole chevre feuille de la DrÔme  (£8 supplement)

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Rhubarb fougasse with orange blossom & vanilla ice cream

£35

Recommended Wines

La Mascaronne, Rose, Cotes de Provence, 2009 £8/31

La Mascaronne, Rouge, Cotes de Provence, 2005 £9/36