We thought with it being Easter we should do something slightly different for Sunday lunch. We’re still in the so called Hungry Gap when winter reserves are running out and the bulk of the spring and summer treats are yet to come, but there still seems to be a steady stream of marvellous produce coming from Blaencamel Farm and the hedgerows and woodlands are lush with edible treats: wild garlic, nettle tops, wood sorrel and penny wort can all be found in profusion round these parts. So this week the idea is to take the best of Welsh produce and give it a bit of a Middle Eastern tweaking to spice it up a bit: a way of cooking that reflects our ethos, but also are location on City Road. Perl Las, Leek & Spinach Filo Parcels Carrot & Cumin Puree Blaencamel Sesame Roasted Roots Smoked Paprika Potatoes Spring Greens with Toasted Buckwheat Tomato & Saffron Sauce (Vegan alternative available) ?8.95 ?from midday until we run out.
Mother’s Day
Ricotta, Pea & Basil Bake
with grilled little gem lettuce and olive toast 5.50
. . . .
Nut Roast
with rosemary roast potatoes, maple roast parsnips,
Jerusalem artichoke & vanilla purée , Yorkshire pudding
and tomato gravy 8.95
. . . .
Rhubarb Tempura
with orange sherbert and ginger crumb 5.50
(18.50 three course)
. . . .
Vegan option available
To make a reservation please contact (029) 2047 3150
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Rob’s Bartender Special
Meet Rob - the newest member to join the Milgi team. He is a proud vegan and loves to experiment with interesting, bang on trend, ingredients.
The CoCo-Alexander he designed for this month’s bartender special is going down a treat and, it’s no wonder, once you’ve tasted how easy it is to drink - you’ll be ordering a second!
So what’s it all about then?
The double espresso gives the drink the kick that you’s expect while the organic raw coconut oil adds a rounded smoothness. Not only that, we have a double stage method to this concoction which involves firstly a blend, allowing the coconut oil to melt into the hot espresso and then a shake, to chill the rest of the ingredients together - woody tequila and agave syrup.
All in all Rob has created a little diamond and we’ll be recommending it as the pick me up that it deserves!
Maybe the strangest thing I’ve ever made…but delicious
Preparations are in full swing for tomorrow’s one-off special Valentines menu.
I love creating menus for one-offs and supper clubs as it gives us a chance to play around with new ideas and get off the beaten culinary track in the kitchen. It’s a breeding ground for new dishes and hopefully each menu will provide us with one or two new things to go on future Milgi specials or even the fixed menu.
Over the last two days we’ve been working on the rosemary sherbet, amongst other things. Everyone that’s tasted it has described it as an “exciting” taste, which is exactly what we wanted. As a food stuff in itself, I have to admit it’s pretty unusual, but paired with the richness of the blue cheese bon bon it works a treat.
The starting point of the menu was the four corners of the world but we’ve bent the rules a bit for the first course with Perl Las cheese and gorse flowers to be picked in the morning in Pontypridd: obviously Wales isn’t a corner but, in fact, the centre of the world.
Valentine’s Day
We always feel the love light here at Milgi. Actually, LO VE is our middle name. We love scooping, smearing and spreading it wherever we can and this Valentine’s Day will be no exception.
Whether you fancy cwtching up on a sofa, chilling in the yurt or a eating to your hearts content - Milgi has it all! If it’s a delicious meal you’re after, Simon has created a special menu with the four corners of the world in mind so, expect a culinary adventure alongside a good dollop of romance. (£25 per person)
If you would like to reserve remember space is limited so give us a call to avoid disappointment.
