Hart’s Restaurant 20-year anniversary limited edition tasting menu
The menu comprises six taster sized courses followed by coffee and petit fours.
The tasting menu is available in the evenings only (excluding Saturday), for one week from 20 November 2017 at a cost of £65 per person. To pre-book please call 0115 988 1900.
Classical Hart’s Seasonal Salad
A favourite of owner Tim Hart, the Hart’s salad always uses the freshest seasonal ingredients to deliver maximum flavour, whatever the time of year. Tim is a firm believer that good food should be kept simple and the seasonal salad demonstrates this perfectly. For November, a selection of beetroot, baby carrots, celeriac, cauliflower and turnips (sourced directly from New Farm in Redhill) are combined with dried tomatoes, seasonal leaves,
truffle and parmesan.
Fried Squid with chorizo, basil mash and peppadews
One of the first dishes on the menu in 1997 and a firm favourite ever since, it was conceived by head chef at the time, Mark Gough. Showcasing the classic flavour combinations of basil and peppers, chorizo and squid, but with the unusual addition of mashed potato, this dish is a great example of how cooking styles and thought processes have changed since the 1990s.
Wild mushroom & truffle risotto
Chosen by Head Chef Dan Burridge for a number of reasons, this dish takes him back to his childhood, evoking memories of the pine forest outside of Frankfurt. As well as nostalgic reasons, he also loves the versatility of mushrooms and the depth of flavour, packed with umami. The risotto uses a mix of mushrooms including hen of the wood and ceps, sourced by a local forager.
Haunch of fallow venison, celeriac puree & spiced lentils
Hart’s has long been known for its game and at this time of year it really comes to the fore, with local suppliers providing the kitchen with both feathered and furred game from across the county. For this dish, venison haunch from the Belton Estate is tunnel boned before being soaked in red wine for eight hours, portioned and roasted. The accompanying spiced lentils are another Hart’s classic, devised by Aaron and fitting perfectly with the Hart’s philosophy of good food simply cooked to perfection.
Artichoke Ice Cream
Developed by Michelin-starred executive chef Aaron Patterson, this ice cream is enjoyably different. It has an earthy flavour with natural sweetness, enhanced by the use of local Red Poll milk from the Belvoir Ridge Creamery, which brings a creamy, nutty quality.
Quince soufflé with quince & grenadine sauce
The classic soufflé comes up repeatedly as a favourite with Hart’s diners and is another dish where the Hart’s philosophy of simple cooking with quality ingredients shines through. Delivering a consistently good soufflé shows accomplishment and skill as a chef and here it is paired with the greatly overlooked quince, which is perfect for the season.