Members

We like to keep you in touch with a monthly recipe from the Waterfront and any special news and offers we may have. But we’ll keep it brief!

Queens Way Quay, Gastronomy Itinerary

Gastronomy on Queensway Quay: Free pint of lager or glass of House wine between 6 – 7pm on the 29th, 30th & 31st May!

May Member Offer: Free Dessert with every Prime Fillet Steak ordered!

Head Chef Steve’s Dish of the Month

Sous Vide Octopus with a Thai Twist

To prepare: Cut the legs off a whole Octopus and rinse in cold water. In a separate bowl, place half a teaspoon of diced garlic, grated ginger, diced lemongrass, soy sauce, (squid) fish sauce, crushed chili, finely chopped coriander then add a whole chopped spring onion and juice half a lime. Blend together and vacuum pack with the Octopus and slow Cook at 170 Farenheit for 4-7 hours. (76.7C)

Juraj’s Wine of the Month

Rose Wine: Marques de Caceres.

Pale pink in colour with a bright top layer. Floral aroma, where a gentle fragrance is highlighted. Delicate red fruit.

Kitchen Tip: Peel Ginger with a Spoon

Ginger can be tricky to peel with all its bumps and irregularities. Rather than using a paring knife or vegetable peeler, reach for the spoon. Scrape it against the skin and it’ll come right off, following every contour and minimizing waste.

Technical Tip: Defrost Meat on Aluminium Trays

Aluminium is a great conductor of heat and will draw energy from the surrounding environment into your frozen meat much faster than a wooden cutting board or stone counter top. You can cut defrosting times down by about 30 percent this way. It also works on soups, stews, and anything frozen flat.