with dishes inspired by film and famous paintings supported by a carefully selected soundtrack, it is surely an evening to treat yourself and pop down to the latest Phantom Pig pop up!
The Phantom Pig create another six course taster menu with trick and treats using the finest autumnal and premium ingredients to tempt your palette and make your dining experience one to remember – for all the right reasons.
Suzy from Abbotshill Wine Bar & Deli will add to your experience by selecting the best wines to accompanying the awesome flavours of aged dexter beef, king scallops and Zuidam Millstone 12 year old aged in a sherry cask – to name a few.
Dare to dress up? Fantastic. – we may have a few surprises up our sleeves too.
Menu – 60 per head
Wine Pairing – 25 for 5 glass flight
Trick or Treat?
Plaisance, Domaine Haut Bourg, Loire Valley 2015: Citrus, apricot & lychee w. very dry, delicate bubbles
sourdough. count killer butter
Nightmare of a Sacred Salmon
salmon. beet. horseradish
Chardonnay, Burgundy 2014:Full bodied & buttery but crisp. Light apple notes to start with a long mineral finish. Fantastic with food – try it alone first & then think about how it changes & develops with the dish. Hmm – sounds intriguing…
Wicker Man Ritual
belly pork. king scallop. squash
Reisling, Alsace, 2014: Biodynamic,full bodied & dry, with citrus.Syrupy mouth feel, well balanced with apersistentfinish. Top Tip: sign of a good wine! The longer the finish in the mouth, the better the wine…
Tea with Dr. Lecter
dexter beef. shrooms
Primitivo, Puglia, 2015: Rich red fruits & dark berries, soft tannins. Warm, round & smooth mouth feel
blood orange. ginger. weird beard
chocolate. zuidam millstone. blue & orange hues
BarronWhite Port, Douro, NV: fresh & full bodied with floral aromas. Rich & aromatic with well balanced sweetness
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To contact them drop them an email: firstname.lastname@example.org
Bookings are closed for this event.