Special: Eight hour braised Beef, Pan seared Flat iron, Horseradish mash, Shallot rings, Buttered vegetables

 

This dish is an old favourite of chefs, Its being served this evening in the grill.

Don't worry if you cant make it this tonight as it will appear again soon on the special boards.

 

 

 

 

Cocktails

This evening Sharon will be making cocktails behind the bar, please pop in and challenge her to make your speciality.

Sharon's cocktail of the day is                          served until 11pm in the Bar this evening.

Mr & Mrs Roberts

The team in the kitchen would like to wish you all the very best on your wedding day. Enjoy the rest of your evening celebrating with family and friends.

Congratulations

 

 

May I wish a very Happy Birthday to Mrs Hopps,

My team are preparing for your event, we look forward to welcoming you to the

Seaburn bar and grill.

Have a great day, Best wishes, Chef.

 

 

 

Afternoon Tea

Afternoon tea is being served today, last orders 5pm, come and join us @Seaburn bar & Grill.

Afternoon tea being served today, last orders 5pm.

Recipe: Raspberry Creme Brulee

Ingredients

3 free-range egg yolks

50g/2oz caster sugar

1 vanilla pod, split and seeds scraped

300ml/10½fl oz. double cream

150g/5oz raspberries

2 tbsp. Demerara sugar

Method

For the crème brulee, whisk together the egg yolks, caster sugar and vanilla seeds in a bowl until pale and fluffy.

Place the cream into a saucepan and heat until nearly at boiling point. Remove from the heat and whisk into the egg and sugar mixture until smooth. Pass the mixture through a fine sieve.

Place a layer of raspberries into the base of four 125ml/4½fl oz ramekins and pour in the crème brulee mixture. Place the ramekins into a deep-sided baking tray and place into the oven, then pour enough boiling water into the tin to come halfway-up the sides of the ramekins. Bake for 30 minutes, or until the crème brulee are set. Remove from the oven and set aside to cool before placing into the fridge to chill.

When chilled, sprinkle the tops of each crème brulee with the Demerara sugar. Place under a very hot grill or use a mini blowtorch to melt the sugar until caramelised and golden-brown. Set aside to cool completely before serving.