Coal roasted wild turbot, Perigord Truffle scales, cep mushroom, salsify, parsley buttermilk by Mark Wadsworth at Due South (credit Xavier Buendia)
Truffle Dinner on Thursday 9th December at Due South, Brighton
Dine at Due South, Brighton in the heart of the winter truffle season for a five-course dinner of fresh truffles from England, France and Italy. This very special, one-time-only dinner is a chance to enjoy one of head chef Mark Wadsworth’s favourite ingredients.
The evening will start with wood fired sourdough and white truffle from Alba in Piedmont, Italy with smoked egg yolk and crispy onions; lobster thermidor crumpet with truffles from Périgord, France; coal roasted wild turbot with Périgord truffle scales and ceps and parsley buttermilk; before the star of the menu, whole truffle stuffed chicken with English truffle breast, Alba truffle stuffed wing and Périgord truffle poached leg. Even pudding is full of truffle with dark chocolate mousse, smoked salt, Périgord black truffle and truffle ice cream.
The five-course menu is £105 per person and £55 for a paired wine flight, with one sitting at 7pm. Book a table via the website www.duesouthrestaurant.co.uk.
About Due South
Due South, led by chef Mark Wadsworth, is under the arches on Brighton beach. Cooking over an open fire grill, ceramic barbecue and hearth, the menu is British and seasonal with fanatical sourcing of local, wild and seasonal produce from ethical farms and suppliers, such as Shrub Provisions and NamaYasai, to showcase its creative dishes. 80% of the menu is sourced within 35 miles of the restaurant from independent and small suppliers from Sussex farms and along the South coast.
-ENDS-
Due South
The Arch 139, Brighton beach, BN1 2FN
www.duesouthrestaurant.co.uk
01273 719831 @duesouthrestaurant