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Game dishes capture autumn flavours

Royal Opera House Restaurants showcase British seasonal ingredients.

By Albie Ray (Head of Hospitality, Royal Opera House Restaurants)

28 October 2013 at 2.06pm | Comment on this article

With the game season well underway, Royal Opera House Restaurants have devised an enticing selection of game dishes to suit everyone from those trying game for the first time to true connoisseurs.

Royal Opera House Restaurants source the pheasant from the South East of England, primarily around Maldon in Essex. ‘The pheasant is just a little richer than chicken or guinea fowl, and the meat is extremely succulent and the skin crisp,’ says chef Chris Handley from Royal Opera House Restaurants. ‘The lean breast meat is roasted and served with a juniper-scented jus that works beautifully with our accompaniments of braised red cabbage with apple and potatoes boulangere.’

Chris’s favourite game meat is venison, which is sourced this season from estates in Yorkshire and Scotland. ‘It’s rich, tasty and very healthy - one to try if you enjoy beef.’ The loin is roasted and served in a crust pie with potato topping. A rather regal feast, it is accompanied with a silky chestnut purée.

The rabbit rillettes, devised by Royal Opera House Restaurant chef Justin Hammett, are much lighter than traditional French ones and offered as a starter. The rabbit meat is braised with white wine and vegetables until meltingly soft, and served with a mixture of sautéed wild mushrooms and a full-flavoured dressing of veal jus, balsamic vinegar, olive oil and thyme.

There are also plenty of enticing autumnal dishes for those who prefer to avoid meat, including orecchiette pasta with roast butternut squash, parmesan and sage cream, and roast beetroot salad with Sussex Slipcote cheese and French beans.

Fish lovers may choose from Cornish crab, bream fillet and fish pie, as well as Royal Opera House classics such as whole poached lobster and plates of artisan-smoked salmon.

Royal Opera House Restaurants have a wide range of menus designed specifically to complement each production on stage. Find out more about the menus and dining options.

You can add a restaurant reservation to an upcoming performance up to 72 hours before depending on availability. To make a reservation go to your Account.

By Albie Ray (Head of Hospitality, Royal Opera House Restaurants)

28 October 2013 at 2.06pm

This article has been categorised Off stage and tagged Autumn Season, dining, dining options, dinner, Game, meat, menu, restaurants, Royal Opera House Restaurants

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