Our signature Mushroom Parfait has been on the Fallow menu from day one 🍄🟫
We start by making an alcohol reduction with shallots, port, madeira, and brandy. We then caramelise mushrooms we pick from our in-house mushroom room. Mirin, soy, cream, and milk are added, reduced and blended until saucy. The mixture is then cooked in a bain-marie until it has a thick consistency. Once chilled, the smooth and creamy parfait is topped with pickled shallots, marinated shiitake mushrooms, fresh lion’s mane and served with grilled sourdough.
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Turning turnips into three ingredients - confit turnips and a turnip gel with a turnip stock base, served with our set lunch lamb Monday to Friday from 12 to 5pm🐑
