Wildwood Mediterranean Summer: The French Table |
Sharing Board for Two | €50
Each Wildwood table begins with a dish that tells the story of a place.
In Greece, it was souvlaki.
In Lebanon, kafta and shish tawook.
In Spain, romesco chicken.
In Morocco, a slow-cooked tagine.
For our journey to the South of France, it’s Daube Provençale.
A traditional Provençal beef stew, gently smoked over the OFYR before being slowly braised in red wine, tomatoes, garlic, orange and fragrant herbs until meltingly tender.
This isn’t a recreation of a restaurant menu from Provence. It’s Wildwood’s interpretation of the South of France in late summer. We’ve kept the heart of Provençal cooking, slow food, generous flavours and timeless recipes, and surrounded it with the best of the season: vibrant ratatouille, fresh green beans, a rustic summer vegetable galette, French baguette and olive tapenade.
Food made to be shared. Gathered around the table. Inspired by one of the world’s great food regions, interpreted through the Wildwood fire.
Choose One Main Per Board:
Daube Provençale
Beef gently smoked over the OFYR before being slowly braised in red wine with tomatoes, garlic, orange, thyme and rosemary until meltingly tender. (12) (9)
Courgette & Goat’s Cheese Galette (Veg)
A rustic pastry filled with caramelised shallots, courgette, goat’s cheese, thyme and lemonzest, baked until golden. (1), (7), (10)
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Served with:
To Begin:
Fresh French Baguette Served with traditional black olive tapenade. (1)
Black Olive Tapenade A classic Provençal spread of black olives, capers, garlic and olive oil.
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Provençal Crushed New Potatoes Tender new potatoes gently crushed on the plancha, crisped and finished with olive oil, garlic, parsley and lemon.
Ratatouille Provençale A slow-cooked medley of aubergine, peppers, tomatoes, garlic and basil, finished with extra virgin olive oil.
Haricots Verts (10) French green beans served cold with shallots, Dijon vinaigrette and fresh parsley.
Wildwood Mediterranean Summer: The French Table |
Sharing Board for Two | €50
Each Wildwood table begins with a dish that tells the story of a place.
In Greece, it was souvlaki.
In Lebanon, kafta and shish tawook.
In Spain, romesco chicken.
In Morocco, a slow-cooked tagine.
For our journey to the South of France, it’s Daube Provençale.
A traditional Provençal beef stew, gently smoked over the OFYR before being slowly braised in red wine, tomatoes, garlic, orange and fragrant herbs until meltingly tender.
This isn’t a recreation of a restaurant menu from Provence. It’s Wildwood’s interpretation of the South of France in late summer. We’ve kept the heart of Provençal cooking, slow food, generous flavours and timeless recipes, and surrounded it with the best of the season: vibrant ratatouille, fresh green beans, a rustic summer vegetable galette, French baguette and olive tapenade.
Food made to be shared. Gathered around the table. Inspired by one of the world’s great food regions, interpreted through the Wildwood fire.
Choose One Main Per Board:
Daube Provençale
Beef gently smoked over the OFYR before being slowly braised in red wine with tomatoes, garlic, orange, thyme and rosemary until meltingly tender. (12) (9)
Courgette & Goat’s Cheese Galette (Veg)
A rustic pastry filled with caramelised shallots, courgette, goat’s cheese, thyme and lemonzest, baked until golden. (1), (7), (10)
-
Served with:
To Begin:
Fresh French Baguette Served with traditional black olive tapenade. (1)
Black Olive Tapenade A classic Provençal spread of black olives, capers, garlic and olive oil.
-
Provençal Crushed New Potatoes Tender new potatoes gently crushed on the plancha, crisped and finished with olive oil, garlic, parsley and lemon.
Ratatouille Provençale A slow-cooked medley of aubergine, peppers, tomatoes, garlic and basil, finished with extra virgin olive oil.
Haricots Verts (10) French green beans served cold with shallots, Dijon vinaigrette and fresh parsley.