Here are the wine suggestions for anyone coming along this weekend 27/28 February:

STARTER: Stilton Salad- Dry Riesling from Alsace (Bott Geyl, P Blanck, Trimbach, Zind-Humbrecht)

MAIN: Minted Mutton- Good quality Cabernet Sauvignon from Chile - (Almaviva, Carmen, Terrunyo, Cono Sur, Concha y Toro)

DESSERT: Rhubarb Fool- Saint Croix-du-Mont or a Monbazillac (sweet wines from South-West France near Sauternes)

For anyone comeing to our September supperclubs, here is our suggested wine list:

Savoury:
pan-fried mackerel, sweet potato rosti, balsamic roasted beetroot and tartare hollandaise
This course calls for a white wine with sufficiently high acidity to compliment the mackerel. There are two interesting options. The first is to go with a wine from south-west France known as Gaillac. This is a white wine made from the Mauzac grape with a sharp but attractive, green apple bite and refreshing zip. Some producers to look out for are, Causses-Marines, de Gineste and Rotier.
The second option is a Vinho Verde from north-west Portugal. Again this wine has the requisite acidity, with good fruit, a wonderfully floral nose and a charming touch of sparkle on the finish. This is a very good value wine, thoroughly unfashionable and a joy to drink. Quinta da Aveleda, Quinta de Alderiz and Quinta da Baguinha are ones to look out for.

Sweet:
coffee creme brulee
A really exciting option here would be to go for Hungary's classic dessert wine, Tokaji. Made from grapes affected by noble rot, this liquorous wine has a unique, sweet-and-sour tang and a wonderful richness, ideal for this dish. The degree of sweetness is measured in Puttunyos, which you will find marked on the bottle. 5 or 6 Puttunyos should suffice. This wine is so good, it's even mentioned in the Hungarian national anthem. Good producers are, The Royal Tokaji wine company, Disznoko, Chateau Megyer and Oremus.

August was an enormously satisfying month. The allotment that we took on in May has been transformed from an overgrown jungle into an outdoor larder and we were lucky enough to harvest plenty of produce that found it's way into our menus.

Golden plums were turned into a puree for our seasonal Bellinis, raspberries became sorbet, the courgettes were an ideal complement for the lamb rump and our beetroot was used in everything from soups to salsa to a salmon-cure.

Now we're looking forward to September, game season, and to sweetcorn, damsons, and later butternut squash, pumpkin and chard. It's giving us plenty of ideas already!

Here's one of our August recipes for you to try out:

Pan-fried fillet of sea bass on vanilla and rosemary mash with horseradish cream and salsa verde

For four you'll need...

4 fillets of sea bass (skin on)

Mash

750kg of potatoes (king edwards or maris pipers)

1 bunch of rosemary

2 vanilla pods

100g of butter

200ml of cream

Salsa verde

small bunch of fresh mint

small bunch of basil

small bunch of tarragon

small bunch of flat leaf parsley

4 anchovy fillets

A small handful of capers

teaspoon of dijon mustard

tablespoon of red wine vinegar

A generous few glugs of extra virgin olive oil

Salt and pepper

Horseradish cream

100ml of creme fraiche

A tablespoon of fresh horseradish, finely grated

Salt and pepper

Method for fish:

Generously season the skin of the fillets with sea salt and pepper.

Get a non-stick frying pan smoking hot, add a glug of light olive oil to the pan and place fillets skin-side down in pan and season flesh side.

Cook for three minutes or until skin is crisp.

Turn fillets and cook for a further minute, serve on mash skin side up, with the horseradish cream and salsa verde on top.

Method for mash:

First, melt the butter and cream along with the rosemary and the vanilla pods - scrape the seeds out of the pod and add them along with the empty pods - bring to the boil, then remove from the heat and leave to infuse for 30 minutes.

Meanwhile, boil the potatoes in salted water until nice and soft.

Strain the cream mixture, drain the potatoes. Add the cream to the potatoes and mash. Season well to taste.

Method for Salsa verde:

Finely chop all the herbs, capers, anchovies and combine all the ingredients to taste.

Method for the Horseradish cream:

Simply combine the creme fraiche and horseradish and season to taste.

Happy eating!

Hello everyone coming on 6/7/8 August - here's our suggested wine list, courtesy of the lovely Tom at Moet-Hennessy:


Chicken liver parfait and chicken terrine with Bramley apple and fig chutney with brioche

* This dish calls for a pungent white wine to stand up to the strong and distinctive flavours. Try a wine made from the grape variety Marsanne, which yields rich, nutty wines often with an aroma of honeysuckle and almonds. It is often blended with Rousanne in the northern Rhone in wines such as Hermitage, Crozes Hermitage, St Joseph and St-Peray. In the Languedoc it can be found in wines such as Pic St Loup and in the state of Victoria in South Australia, producers such as Mitchelton and Tahbilk are producing big, hefty Marsanne based wines which are worth searching out.

Confit of duck with vanilla mash, spinach and gooseberry compot

*There are several different grape varieties that work well with duck, but none better than Shiraz. (Known as Shiraz in the new world and Syrah in the old.) When grown in Australia it produces rich, intense wines with thick sweet fruit and hints of leather, herbs and spice. It's homeland is the Barossa valley and McLaren Vale regions of South Australia, but high-quality examples can be found in the Hunter Valley north of Sydney and in the Margaret River region of Western Australia. The following producers are worth a try; Tim Adams, Wynns, Houghton, Penfolds and Henschke.

Bakewell tart

The semi-sparkling wine Moscato D'Asti from north west Italy, is the ideal match to this almond based dessert. Made from the Moscato Bianco grape, this wine has a delicately youthful fragrance with a fresh and lively palate-cleansing finish. Best producers; De Bartoli, Donnafugata, D'Ancona and Benanti.

For any one coming along on 25 or 26 July, here is our suggested wine list for the menu (which is still provisional), created by the brilliant Tom, our sommelier from Moet-Hennessy:

Starter
Smashed broad beans and mozzarella on sour dough with pecorino
Try a Zinfandel from it's homeland in California. This is a fruity adaptable grape with lush blackberry notes, which makes a great partner to both the softness of mozzarella and the hardness of pecorino. Look for examples from producers such as Ravenswood, Ridge and Brown. Without breaking the bank, the older the vintage the better.

Main
Twice-cooked pork belly, rumble de thumps and a Madeira jus
This course calls for a rich, spicy white wine. Pinot Gris from Alsace is a good option, producing wines with good acidity and a deep colour with the ability to age wonderfully. White wines from this region are among the finest France has to offer. It's Italian equivalent, Pinot Grigio, should be avoided with this course, as the wines tend to be higher in acidity and lack the richness to compete with the pork. Producers to search out are, Bott-Geyl, P Blanck, Leon Beyer, For something really remarkable, search out wines from Trimbach and Zind-Humbrecht.

Desert
Eton Mess
You have a couple of options here both of which would perfectly compliment the strawberry, meringue and cream of this most English of desserts. I would go with either a Jurancon Vendange Tardive, a sweet white wine from South West France made from late-harvested grapes with floral, spicy, apricot-quince flavours, or a demi-sec, non-vintage Champagne. It needn't be an expensive Grande Marque Champagne, a supermarket brand  is fine, but it must be demi-sec, ie contains more sugar than your average non-vintage Champagne and therefore has the requisite balance to marry with the sweetness of the dessert. In my opinion, a sublime match.

What a crazy week: first we were in Time Out, then the London Lite on Wednesday, the Evening Standard on Thursday and we just did an interview with Forbes.com today!

As a result we've added some extra dates in August already and we're planning to open on 26 September, too.

All these nights will be in SE3, but we're working on a venue in collaboration with a charity in central London for August - as soon as we get things confirmed we'll post an update here.

In the meantime you can see our bit in Time Out here. Our piece in the London Lite is here. And the Evening Standard's (badly researched!) snippet is here.

Thanks to everyone who came on Saturday night - what a party!


We weren't as organised as we'd hoped to be and started a few minutes late, but the sun was shining on the roof terrace and no one seemed to mind too much.


The gazpacho went down well but it was the strawberry, mozzarella and prosciutto salad that got rave reviews for the produce - supermarkets just don't sell truly ripe, sweet and fat strawberries any more, so you could really taste the difference in our freshly picked strawberries from our local farm just a couple of miles down the road.


Then there was a delay - sorry! - when we realised we couldn't pan-roast the sea bass in the kitchen without smoking out the dining room so one of our chefs had to run downstairs to our other flat and cook them there, along with the scallop rose foam. And then, disaster, he got locked out! And spent ten minutes trying to get back in as we partied away upstairs.


Quite a while later, the mains arrived. Every plate came back cleared so we were happy, but we knew we'd left you all sitting for a bit too long. In our hurry not to repeat the delay we got straight onto the desserts, forgetting the sorbet entirely. So in a change to convention the Pimms sorbet (in a nod to Wimbledon fortnight) came out after the lemon panna cotta, and to the sound of Beatles songs roaring from the piano - thanks to our fabulously talented guest, Jeremy.


Coffees, mint tea and macaroons followed and everyone rolled out about midnight, full and a little hoarse from the singing!


Which is when we started to tackle the mother of all washing up. x

Hey Trufflers,


We have set up a Facebook page so that you can follow us online, other than on our website.


Search for Savoy Truffle Supperclub and you'll find us - then become a fan!

This way you'll find out about new events and any spare seats we may have at the last minute without having to check our website or chase us.

x

For anyone coming to June's supperclub, we've asked a top sommelier to suggest a wine list to complement our menu.

Here you'll find a sneak peek of what we'll be serving along with suggested wines to match the dishes.

Salad of strawberries and burrata 
Beaujolais-Villages (not ordinary Beaujolais or Beaujolais nouveau), from any of the following villages or crus; Fleurie, St-Amour, Julienas, moulin a vent or Brouilly. Made from the Gamay grape which produces light and fragrant wines in the Beaujolais region of France north of Lyon. A particularly good partner to Mozzarella, Gamay's fresh summer fruit flavours should also marry nicely with the strawberry fruit flavours of this course.

Pan-roasted sea bass
Dry Riesling from the Clare Valley, 90 miles north of Adelaide in South Australia. One of the best areas for Riesling in the country. Look for producers such as Knappstein, Tim Adams, Petaluma and Mount Horrocks. Particularly good match with Sea Bass and crab and will combine well with the inherent sweetness of the scallops.

Summer risotto of asparagus (vegetarian main)
Asparagus is a difficult flavour for wine being slightly bitter. Good ripe Sauvignon Blanc from Chile however, echoes this flavour and works a treat. Best wines from cool climate regions of Casablanca, San Antonio Valley and Bio Bio from producers such as Casa Lapostolle, Concha y Toro and Casablanca winery.

Lemon bavois
Coteaux du Layon, a sweet wine from the Loire Valley in France south of Angers made from Chenin Blanc grapes affected by noble rot. Sweet but with exceptional acidity and freshness to cope with the lemon. One of the world's great sweet wines but without the price tag. Very underpriced for the quality. Best producers are P.Aquilas, P Baudouin, Baumard, Roulerie, Sablonettes, Ogereau.

Many thanks to Tom, our fabulous wine expert.

May review

Our first night was a big success, despite a few little hiccups (no printed menus!) and thanks to everyone who came.

What luck with the weather that meant we could have Prosecco outside to start the evening before moving into the dining room.

May's menu was:

Bob's freshly made bread rolls with Diesel Oil

We were featured in the Independent today - read about us here.

20 June is now fully booked, but we are already working on 25 July - details to be announced soon...

http://www.independent.co.uk/life-style/food-and-drink/features/everyone-back-to-mine-popup-restaurants-in-private-homes-are-the-latest-foodie-fad-1696262.html