Restaurant Essex Father’s Day Galvin at Home

For something extra special, indulge in a Michelin-starred Galvin Experience at home this Father’s Day.

Designed by Chris and Jeff Galvin, our three-course menu is as follow:

Starters:

Cured salmon with crab, fennel & avocado cream

Salad of goat’s cheese, pink grapefruit, fennel, summer leaves with herbs (V)

Wine recommendation: Albariño, Abadia de San Campio 2018, Galicia, Spain £16.5

Mains:

Suprême of corn-fed chicken with fresh peas, shallot purée, girolles & smoked bacon

Soy glazed aubergine, pea shoots & coriander (V)

Wine recommendation: Pinot Noir Moulin de Gassac 2018, Languedoc, France £10.5 bottle

Dessert: Apple tarte Tatin, crème Normande

Please note dishes must be consumed within 48 hours.

Order available Thursday-Tuesday midnight for collection Friday 19th or Saturday 20th between 11-5pm at Galvin Green Man.

Allergens

Starter allergens – celery, milk, fish, crustaceans, mustard, alcohol

Main allergens – celery, milk, garlic, sulphur dioxide, alcohol

Dessert allergens – milk, cereals, alcohol

Wine recommendations

Stephen Nisbet, Head Sommelier at our Michelin-starred restaurant Galvin La Chapelle, recommends matching wines to complete the perfect home dining experience:

With the starter: Albariño, Abadia de San Campio 2018, Galicia, Spain £16.5

This is a lovely dish and most fresh crisp whites will do fine here, but finding something that goes really nicely takes a bit more thought. This is down to the oily richness of the seafood and the fullness of savoury flavour from the avocado / fennel garnish.

Albariño is found in north west Spain and has its heartland in the region of Rias Biaxas, Galicia. Expect quite potent lush citrus elements, good with the salmon & crab but where this wine is really delivering is on fresh mellow acidity that’s a good compliment to the potent fennel flavour in the dish, and a fine viscosity for which the variety is famed.

With the main: Pinot Noir Moulin de Gassac 2018, Languedoc, France £10.5 bottle

A full white wine will work just fine here and may even be preferable given the sweetness of the peas, but we thought a fine lightish red that’s packed with flavour would work better with the richness of the shallots, plus the lovely earthy mushrooms and smoky bacon.