Aubergine Caponata (Vegan)
Vegan deliciousness
Head Chef, Marcus Verberne is bringing a new vegan creation to the clubroom menu this week: roasted Italian aubergine caponata!
The large pieces of pale Italian aubergine are scored and roasted with olive oil, chopped garlic and oregano. They are served with a caponata of green peppers, green olives, datterini tomatoes and capers.
You might have heard “Capers are one of my all time favourite ingredients. They are so versatile. One of the ingredients I always have in the cupboard at home”
Wine Pairing
This classic Italian specialty, revisited by our Chef Marcus, has to be matched with very serious Italian wines… Nelson, Senior Sommelier, recommends:
2014 Valtellina Superiore Valgella, Cá Morei, Sandro Fay, Lombardy, Italy @ £7.50 per glass
Nebbiolo, known locally as Chiavennasca, is the king of the Alpine area of Lombardy. Sandro Fay is one of the most famous producers of Valtellina, growing sustainable and organic vineyards on steep mountain slopes.
The mixed mushrooms and forest floor aromas of the wines will mirror the slight earthiness of the aubergine while the dried herbs and flowers aromas from the wine are going to complement the Mediterranean flavours of the Caponata, a mix of delicately stewed green peppers, celery, tomatoes, red onions, garlic, capers and green olives.
More Information
Contact the Reservations team:
email: [email protected]
tel: +44 (0)20 3794 2497