October 08, 2012
Cocorosing it at 'Theo Randall's' Restaurant
Our lovely Cocorose team member Elodie experienced some fine dining at the Theo Randall restaurant last Friday. Elodie tried out the sample taster menu and for starters had the (1) 'Insalata di granchio' - fresh Devon crab with Florence fennel, dandelion, celery, trevisse and sardinian bottarga. (2) Branzino al forno - Wood roasted sea bass fillet with capers, olives, datterini tomatoes, slow cooked Florence fennel and spinach. (3) Il Formaggio - Served with mostarda and home made crackers pecorino Ubriaco - ewe's milk cheese from Perugia which has been soaked in grape pressings Gorgonzola Naturale - rich, fruity, creamy blue cow's cheese from Lombardy Taleggio Valsassina di Lecco - Fruity cow's milk cheese from Lombardy Robiola delle Langhe - Cheese made from a blend of goat's, cow's and sheep's milk from Piedmont. (4) And last but definitely not least Amalfi lemon tart! Theo the chef himself even gave Elodie the ingredients to his delicious lemon tart! This restaurant is a must for any devoted foodie! Theo Randalls' restaurant currently has some good offers on his menus so why not treat yourself and a loved one to some good food and good times.