Fennel & Colours (Vegetarian)

29 March 2019

Grab your glass of Grüner Veltliner, and let’s ‘cheers’ to this new exciting creation from our Head Chef, Marcus Verberne:

Warm salad of roasted fennel & radicchio, green olive dressing, blood orange and pine nuts

Mediterranean flavours

This delicious dish, available as a starter or a main in the Lounge, will make you travel straight to the Mediterranean shores. The succulent roasted fennel, with its aniseed flavours, is perfectly complemented by a bitter kick from the radicchio and green olive oil, cut by the fruity and tangy flavours of the blood orange, and deep earthy pine nuts and capers.

For your taste buds and your eyes

It is not just about the taste, it is also about the explosion of colours on display…
Enough said. Nothing better than diving into this plate with your fork in one hand, and your glass of Grüner Veltliner in the other.

Buon appetito!

Wine Pairing

For the red, Ronan, our Head of Wine, suggests:
2016 País, Singular, Las Mercedes, J. Bouchon @ £40.00 per bottle

This Chilean red made from Pais (aka. Mission – first Vitis Vinifera to enter the new world!) has a deep cranberry flavour with crisp acidity and an earthy palate, great with the blood orange and fennel.

For the white, Klearhos, our Assistant Head Sommelier, suggests:
2014 Grüner Veltliner, Dürnsteiner Kellerberg Smaragd, F.X Pichler @ £12.50 per glass

The Kellerberg vineyard has a very special microclimate. It is pampered by the sun early in the morning. During night, cool air streaming in from the bordering woods fosters the development of the complex texture and usually exotic flavors typical of this wine. In fall, large temperature differences between day and night shape the grapes.

The ripeness of this smaragd wine will balance nicely the bitterness of fennel and will highlight the fruity flavors of the dish.