Dinner at the new Bizerca

The chalk board menu for the evening of Friday, October 19th

The restaurant frontage onto Shortmarket Street.  Some space for tables outside perhaps?

Inside the restaurant, bare brick and stone walls show the history of this very old landmark building, Heritage Square

The French Maitre d’ explains the menu to us

The ready mixed steak tartare with hand-made crisps

Green asparagus wrapped in pancetta with a quail egg and Béarnaise sauce

Veal tongue with braised baby leeks, herb gnocchi and jus gras

Warm mushrooms (oyster/black/porcini) with artichokes, tomato, kalamata dressing

Lynne’s starter of Dorado carpaccio with avo, papaya, coconut and jalapeno dressing

John’s starter of rillette and a good terrine, served with pickled pear and tiny toasts

Main course for Lynne was a starter portion of the fish soup

A grilled beef fillet with echalote mash, porcini mushrooms, spinach, Bordelaise sauce made with marrow

Our host’s dish of seared veal kidneys with spring onion risotto, mange tout in a ginger sauce

John’s main course of Grilled Eland Loin with guava tatin, celeriac puree, brocollini, quince chutney and ginger sauce.

John’s dessert of apple sorbet with apple crisps drowning in wonderful calvados

Chocolate brownie ice-cream

A Three in one pudding: crème brulée, raspberry sorbet and a wicked chocolate pudding

Putting the world to rights at the end of a great meal

 Photographs © John Ford, Adamastor & Bacchus 2012