Good afternoon everyone,
We are hosting another pizza night this week. With only three more before the summer break, be sure to book in for your favourite slice. With the Margherita and the NY Orange (now re-named ‘just tomato and cheese’) as our staples, there are a few new choices on the roster. We have a riff on the classic Capricciosa: artichoke hearts, black olives and buffalo mozzarella on a tomato base, with the addition of Andrea’s homemade ham as an option. Plus the Bianca appears this week with thinly sliced potato and fresh rosemary – a combination much requested by the Front of House team. Finally, we have a sausage pizza with Hugo’s fermented wild garlic and chilli, finished with a grating of parmesan for a real umami punch. Please see the full menu below:
JUST CHEESE & TOMATO: tomato sauce, cheddar curds
MARGHERITA: tomato sauce, cheddar curds, buffalo mozzarella, Parmesan
ARTICHOKE & OLIVE: tomato sauce, cheddar curds, artichoke hearts, black olives, buffalo mozzarella
HAM, ARTICHOKE & OLIVE: tomato sauce, cheddar curds, artichoke hearts, black olives, ham, buffalo mozzarella
SAUSAGE, GARLIC & CHILLI: tomato sauce, cheddar curds, wild garlic and chilli sausage, Parmesan
BIANCA & POTATO: white base, Redemore cheese, potato, rosemary
On the pastry counter this week the apricot & custard bun is staying put for an additional week and is joined by an apricot thumbprint cookie. A tangy apricot jam fills a thumbprint sized dimple in the centre of a crunchy and chewy almond ricciarelli biscuit. Our celebration of stone fruit continues with the return of the Hamblin take on a karpatka. Inspired by the snowy Carpathian mountains in Poland, a karpatka is made from layers of choux pastry sandwiching a vanilla spiked cream, swirled with fruit compote. We will be using the first of this season’s plums from Styan Family Produce – the honeyed Herman variety. Plus we will have a limited number of Valentina’s tiramisu pots available at pizza night and for sale on Sunday. Some of you may remember these from last summer’s Cake Salon. Made from our homemade savoiardi biscuits soaked in Red Bank espresso, then layered with mascarpone cream and a dusting of cocoa; it’s the perfect ‘pick me up’ for a Sunday.
To finish, a cheese recommendation. This week we will have the incredible Isle of Mull cheddar in the fridge. In the 1980s the Reades packed up their family, farm and cows and moved them to the then derelict Sgriob-ruadh Farm on the island. This cheddar is a true reflection of their determination and the often challenging conditions in the Hebrides. Firm textured, it has a rich, boozy profile with a complex sweetness and a distinctive briny finish. Highly snackable and perfect for those who prefer their cheddar on the stronger side.
Many thanks for reading,
The Hamblin Team