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| mee-goreng |
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| Aubergine escalope |
Big
changes and new additions are en route for us here at Mildreds and were
very excited for what’s to come down the line, for now here’s some
information on what we’ve been up to so far.
Our
Head Chef Daniel Acevedo and Head Pastry Chef Sarah Wasserman have been
gathering each Sunday in the restaurant to devise new recipes for the
Mildreds cookbook, modifying old classics and potential new ones! Due to
the volume of new recipes we aim to have a mixture of wheat and gluten
free recipes as well as some much-loved veggie dishes that we have tried
in the past but haven’t seen on the menu yet, so all keep your eyes
peeled for some new and exciting additions to our menu selection.
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| Stuffed baby pumpkin |
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| Gazpacho |
The
Sunday sessions have involved testing and trying new and old Mildred’s
classics to see what works best and see which dishes make the final cut
for the Cookbook. What’s most important is fitting them in amongst our
varied international cuisine and how it can remain balanced while still
offering a good mix of gluten free and vegan options.
A
few new additions to our menu include our new green juice that consists
of all organic ingredients: kale, cucumber, fresh lemon juice and
apples, its certain to clear up all the hazy Monday morning heads and a
perfect accompaniment to all dishes on the menu. We also have added a
roast pear salad with blue cheese mousse, hazlenuts and polenta
biscuits, we have re vamped our Asian stir-fry to include baby corn and
mixed peppers and now comes with a shiitake mushroom sauce.
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| Latka with mango sauce |
We hope you like our selection of photos from our Sunday sessions, more updates to come soon.
