9-course menu of mouth-watering flavours
In conjunction with wine expert Alan Macdonald of Quintessentially Wine we have created a 9-course menu of mouth-watering flavours beautifully complimented by wines from around the world. Our aim now is to make this a regular feature of Mackintosh’s business. We are delighted to have been able to team up with Quintessentially Wine and are looking at the exciting prospect of bringing exceptional food and outstanding wine together for tastings designed for you and your friends!
Chilled cauliflower soup garnished with blanched garlic chives, salmon keta and candied lime zest
A nice Chablis would be wonderful with this dish. Enough body and weight to handle the salmon keta and the depth to match the citrus zest.
Salmon tatare, fresh grapefruit, pistachio cream, rustic sultana croute and thai basil oil
This definitely wants a bit of oak with it! A white Burgundy like a Macon would be perfect and able to hold it’s own with the citrus, cream and delicious salmon combination.
Pistachio risotto, rocket cress salad dressed with truffle vinaigrette, pistachio and lemon crackling
Riesling please sir!! A perfect match – Riesling loves playing with nutty, oily flavours with a bit of oomph and this would be no different.
Seared king scallops, truffle mash, pancetta wafer and salted orange
The relatively unknown Spanish white – Albarino – would be singing out of the glass next to this dish. Quite dry but with acidity that dances on your palate and could also handle the slight saltiness.
Confit of pork belly, langoustine tails, balsamic plum tatin, pea puree and sweet pea shoots
Let’s get back to the Chardonnay grape but head “downunder”. Forget what you’ve heard – the Aussies specialise in this type of cuisine and their Chardonnays (especially from Western Australia) are more than up to the job. Balance, poise but with a beautiful length that will carry those sublime flavours perfectly.
Wood pigeon breast with sorrel and fresh pea salad, elderflower dressing and soft-boiled quails egg and chive cress
Ahh Monsieur Bordeaux……welcome! Anything with a little bit of age (not as expensive as you think) will go beautifully with this gamey little number. The elegance that comes with a lot of Bordeaux reds will work wonderfully with sorrel and pea salad and the hint of pepper will also compliment the egg.
Ravioli of braised shoulder of venison with a potato galette, roasted garlic foam, rosemary and black olive jus and sorrel gremalata
Che syrah syrah!! Walk into your wine shop, walk straight to the Rhone section and ask for a mid-range St Joseph or anything else they highly recommend. Then walk out. Pull the cork about half an hour before dinner and get stuck in. Not much else to say really – a match made in heaven!
Lemon sorbet, pot of lemon curd and brittle lemon shortbread
Lemon loves Sauterne or any other sweet wine. There are some great aged Semillons from around the world – grab a half bottle and pour about half what you would normally pour!
Chocolate fondant, basil ice-cream, sweet vanilla chantilly foam and chilli chocolate truffle
Port loooooves chocolate. Get something from a good producer in Portugal and enjoy. It’s not a match many would believe works – trust me – you’ll love it!!