Some good eggs

Fresh from the kitchen

Our Head Chef, Marcus Verberne has two brilliant, seasonal, egg-inspired dishes to add to our menu this week:

Soft-boiled black-headed gull’s eggs, mayonnaise & celery salt
Chargrilled Norfolk asparagus, poached guinea fowl eggs, shaved pecorino

We begin with the first dish.

A Delicacy

For a very short window in spring, a limited number of the black-headed gull’s eggs are available for harvesting and we are incredibly excited to have been able to source some of these delectable eggs.

We are serving them in the traditional manner – boiled, served with mayonnaise and celery salt. Gull’s eggs have a creamer and richer flavour than hen eggs, and the yolks are a vibrant orange.

Whilst the price tag may raise a few eyebrows, for just six weeks of the year, they are the most expensive, sought-after eggs on the planet. I hope you have the opportunity to try them in the Club.

Sommelier’s choice

Terry recommends pairing this dish with a glass of 2014 Bourgogne Blanc, Etienne Sauzet, Burgundy, France priced on our list at £7.00 per glass. This is an elegant white Burgundy, boasting a delicate creamy nature and a fresh, energetic palate with huge vibrancy.

The Perfect Combination

The second dish is made up of a fantastic trio of ingredients to include a rich and creamy egg, paired with the smokiness of the grilled asparagus and the nuttiness of the pecorino. A wonderful combination of flavours.

Guinea fowl only lay during summer months, but the eggs are worth the winter wait – smaller and richer than a chicken egg, with a higher proportion of yolk to white. On the eye, the shell is light brown in colour and speckled.

Sommelier’s choice

Terry, our Head Sommelier, would pair this dish with a glass of 2016 Sancerre, La Comtesse, Domaine Laporte, Loire, France priced at £9.00 per glass. This is one of the most classic pairings, with the elegant, grassy notes of the wine pairing beautifully with the vegetal characters of the dish. The pecorino cheese adds a salty tang that compliments the Sancerre’s minerality and salinity.