The 2016 Bristol Hash Lunch.

Saturday, 17th December 2016.

Starting with a few drinks at The Knights Templar, Temple Meads at around midday. There'll be a nice hash trail, with a few Festive Stops, ending up at a "cracking" restaurant. Great menu, hashy fun and games and plenty of booze. Your bags will be ransacked looked after, and there'll be easy access back to where you started.

Confirm your place with Fruitcake before 10th December. Make your menu choices, below, then either see Fruitcake in person (27th November hash); text to 07525145861 or e-mail to alisonaburgess@hotmail.com with choices and to obtain BACS bank details for your payment of the balance owed.

  • Starters
    • Smoky Roasted tomato and chive soup. With rustic bread and pumpkin seed butter.
    • Roasted Portobello mushrooms. In white wine veloute topped with chestnut and cranberry brioche crumb with toasted suprema bocata bread.
    • Severn and Wye smoked salmon. On rye bread with dill marinated cucumber and sour cream.
    • Ham hock, carrot and mustard terrine. With golden beetroot piccalilli and toasted suprema bocata bread.

  • Main Courses
    • Roasted Turkey Breast. With Cumberland, chestnut and cranberry stuffing, fluffy goose-fat roasted potatoes, bacon-wrapped apricot chipolata and bread sauce.
    • Roast Salmon Fillet. With wholegrain mustard and cider mashed potato, spinach samphire and mussels in tomato and white-wine veloute.
    • Slow-cooked smoky beef short rib. With horseradish bubble and squeak, onion petals and red-wine jus.
    • Honey, fig and Dolcelatte mixed nut roast. With baby beetroots, terderstem broccoli and walnut dressing.
      All main courses above are served with sprouts in chestnut butter, roasted butternut squash and red onions with spiced orange dressing.
    • 9oz 28-day-aged rib-eye steak. With twice-cooked chunky chips, crispy onions and baby kale (+£6.00 per person).
    • Wagyu burger. With smoked Cheddar, crispy onions, relish, sweet potato fries and aioli (+£2.00 per person).

  • Desserts
    • Gingerbread crème brulee. With flavours of cinnamon and ginger with sultana and oatmeal cookies.
    • Christmas Pudding. Filled with vine fruits and almonds soaked in white rum with brandy sauce.
    • Belgian chocolate ganache torte. With vanilla pod ice cream and chocolate sauce.
    • Glazed lemon tart. With cranberry cream and British blackcurrant curd.
    • Individual Cheddar truckle. With a selection of Fudge's nut and missed seed biscuits, grapes, celery and rum-soaked baby figs.

NOTE: This will be a QUALITY DO - no fuckin' riff-raff, please.

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