Collection only - Billericay CM12 9DX - Unfortunately we are not yet able to deliver.
Autumn Bomba Menu
Available on Fridays and Saturdays from the 12th September to the 18th October
Our Autmun Bomba Menu is a culmination of the very best ingredients we could find in the kitchen garden and beyond. There are some Spanish touches to the menu but we have added our twist to the dishes as always.
The starters are really easy to finish off at home - whether you choose the Tiger Prawns , Scallops, Iberico Pork or Woodland Mushroom Tart. If all of your guests choose the same starter, it is slightly easier for you as the host, but all of the dishes are very simple to finish at home so you can choose to mix and match if you would like to.
There is also a choice of mains and starters so your guests can choose for themselves when you preorder.
We travel to Billingsgate Market for our Tiger Prawns so they are as fresh as possible. They are a labour of love to clean and de-vein in their shells but the end result is worth it.
We buy the biggest, freshest prawns we can find, and serve them (4 per portion) with a slow cooked extra virgin olive oil, garlic sauce. Separately we provide you with some crispy prawn chilli to sprinkle on top if you can handle the heat. Lastly we include some sourdough olive oil ciabatta to mop up the garlic oil at the end.
They are really easy to finish off at home, we have done all of the hard work for you, and your Tiger Prawns can be on the table in 10 minutes.
Our Scallops are also from Bllingsgate Market. Where possible, we choose Scottish, diver caught scallops. There is a supplement of £2.50 per person when ordering the scallops.
The scallops (3-4 per person depending on size) are served with a creamy roast chestnut puree, spicy Nduja and a selection of microherbs from our kitchen garden.
We absolutley love the combination! The sweet scallops are fantastic with the spicy nduja and the chestnut puree brings the two together beautifully.
They are eally easy to finish off at home, we have done all of the hard work for you, and your scallops can be on the table in 10 minutes.
Our Spanish Iberico Pork comes from free-range Iberico pigs. They live life rooting for acorns under cork and holm oak trees. It is their Acorn diet that contributes to fantastic flavour, great marbelling and fat that melts in your mouth.
We sear the pork on a very hot grill, ready for you to cook through in the oven to your taste, It can be cooked well done, medium rare or anywhere inbetween, the choice is yours.
We serve the Iberico pork with a homemade sweet pineapple pickle which works really well with the richness of the Pork
Our main course is 'Bomba'. Super slow cooked Lamb or Chicken cooked in a rich stock and spanish sherry, or Black Tomato Ragu. These are wrapped in a paella rice risotto which is made with the juices from the cooked meat (or vegetable stock for the ragu filling) Finally the Bomba is breaded and fried in our kitchen ready for you to warm it through in yours.
The Bomba is served with buttered green vegetabes, a roasted cheery tomato puree, confit garlic cream sauce and a tangy salsa verde
For dessert you have 2 choices,
Our Autumn Fruit Tumble Tart is jam packed with fruit from the kitchen garden and beyond. Raspberries, blackberries, apples, damsons, and rhubarb make for a tangy but sweet filling which is topped with a crunchy crumble and served with fresh vanilla custard.
or
Two slices of super gooey chocolate orange brownie served with creme fraiche & autumn fruit coulis.
Autumn bomba Menu dishes
