No website of the best restaurants in Essex would be complete with the inclusion of the Blue Strawberry Bistro in Hatfield Peverel . The restaurant has built its superb reputation for over a decade by concentrating on quality food and service. Their aim to serve the freshest, finest food with no compromise on quality is commendable and consistently achieved. At the same time the Blue Strawberry Bistro offers exceptional value for money.
Situated just off the A12, in the village of Hatfield Peverel there is a mainline railway station (London bound) close by making it easily accessible to the busy executive who wants a quality meal without venturing too far off the beaten track as well as those looking for a great dining experience at a leisurely pace.
Please see a sample dinner menu below. A visit is highly recommended.
The Blue Strawberry Bistro
The Street, Hatfield Peverel, Essex CM3 2DW
T: 01245 381333 http://www.bluestrawberrybistro.co.uk
| STARTERS | ||
| HOME-MADE SOUP | ||
| VENISON, PORK & DUCK TERRINE: with cranberry, home-made chutney, toasted ciabatta | ||
| (V) BAKED FIELD MUSHROOM: spinach, roasted red pepper & stilton rarebit | ||
| CRISPY DUCK SALAD: baby spinach, pine nuts, cucumber, spring onions, orange segments, plum dressing | ||
| SEARED TUNA: rolled in cumin, coriander & mustard seeds (served pink) on a mixed leaf, spring onion & bean sprout salad with oriental ginger dressing | ||
| BLUE STRAWBERRY SALAD: tossed mixed leaves with prawns, bacon, stilton, croutons & cashew nuts | ||
| SALMON GRAVALAX: with tian of avocado, crayfish & crab, topped with horseradish crème fraiche | ||
| THAI STYLE MEDITERRANEAN PRAWNS: lemon grass, garlic, chilli & ginger | ||
| STARTERS OR MAINS | ||
| (V) LINGUINI PASTA: with sun dried tomatoes, garlic, basil & mozzarella OR chicken, pancetta & lemon carbonara | ||
| (V) GRILLED GOATS CHEESE: on crouton, pear, pickled walnut & cherry tomatoes, dressed leaves | ||
| (V) ROASTED WILD MUSHROOM TART: mascarpone, tarragon, balsamic dressed leaves | ||
| SALMON & PRAWN FISHCAKE: saffron, tomato cream sauce (main course: new potatoes) | ||
| MAIN COURSE | ||
| (V) BAKED AUBERGINE: filled with tomatoes, flageolet bean & mozzarella gratin | ||
| CHEF'S HOME-MADE PIE OF THE DAY | ||
| BALLOTINE OF CHICKEN: pork, thyme Pistachio farcie, broad bean & parmesan risotto | ||
| SLOW ROAST BELLY OF PORK: celeriac mash, sage & onion stuffing, apple sauce | ||
| RUMP STEAK: red onion marmalade, melted brie, pommes pont neuf (fat chips!) | ||
| CHUMP OF LAMB: minted crushed new potatoes, redcurrant jus | ||
| CALVES LIVER: roasted garlic & herb mash, crispy Parma ham | ||
| BREADED ESCALOPE OF VEAL: on a caponate of vegetables & linguini, toasted pine nuts | ||
| TORBAY SOLE: (served on the bone) lemon, caper berry, prawn butter, new potatoes | ||
| DUET OF SALMON & SEABASS: lobster bisque sauce, new potatoes | ||
| MONKFISH: in Parma ham with sun dried tomatoes, pesto, flageolet bean & chorizo broth | ||
| FILLET STEAK: potato rosti, shallot, grain mustard & brandy sauce | ||
| DESSERTS | ||
| SELECTION OF ICE CREAM & SORBET | ||
| LEMON MERINGUE ROULADE: raspberry coulis | ||
| SUMMER PUDDING: clotted cream ice cream | ||
| STRAWBERRY SHORTBREAD: fresh strawberries, Chantilly cream & strawberry coulis | ||
| CHOCOLATE FUDGE CAKE: vanilla ice cream | ||
| CLASSIC FRENCH CREME BRULEE: biscotti biscuit | ||
| RHUBARB & APPLE CRUMBLE: English custard Or ice cream | ||
| ASSIETTE OF DESSERTS: please ask for today’s selection | ||
| CHEESEBOARD: selection of cheeses served with savoury biscuits ____________________________________________________ Thank you for visiting Top Restaurants In Essex | ||