Spring isn’t just about lighter evenings, fluffy bunnies and reorganising your cupboards – for our chefs at Rabot 1745 and Roast+Conch it’s about a smorgasbord of new ingredients coming into season. This year, as well as the premium cacao that defines our menus, they’ve been hard at work experimenting with market fish, savoury bananas and even edible flowers to create Caribbean flavours with a British twist – and because it’s us, you know we’ve sourced it locally or gone organic wherever we can. Here are a few of our chefs’ favourite dishes, just to whet your appetite…
Spiced market fish with creole-cacao spices
served with butternut squash purée, green fig banana and spiced coconut-peanut sauce
When we say ‘market fish’, we really mean it – our hake comes from the one on our doorstep. Considered one of the best fish in the whiting family for its mild, firm, sweet white meat with medium flake, here we’ve pan-seared it in creole-cacao spices including paprika, cayenne pepper, cumin and cacao nibs.
We’ve gone back to our Anglo-West Indian roots with this dish too: inspired by the Caribbean love of plantains, the green fig banana garnish adds a woody, earthy, starchy character that’s surprisingly savoury.
served with cacao beer pickled onions, garlic mash, cacao pesto and cacao balsamic glaze
Tomato, beetroot and quinoa salad with cacao-crust yoghurt and organic herb nut pesto
served with a salted hazelnut praline wafer and cacao ice-cream
Book a table and join us for sumptuous cacao-centric cuisine in a setting inspired by an Anglo-West Indian plantation house.
Want more? Check out the full Rabot 1745 and Roast+Conch spring menu