Our new “Sunday at Home” Dining concept starts at 12pm tomorrow folks. I’ll personally be carving a delicious rib roast of beef, Rolled leg of lamb & crispy skin chicken along with Roast potatoes, Beetrrot mash, Roast potatoes, Skirlie, Tarragon & sweet onion sausage meat stuffing, yorksire puddings & of course rich gravy. Head on down to the bar & let us look after the cooking this Sunday.
As you probably already know, it’s exciting times at The Athenaeum!
Beetroot have well and truly stamped their mark on the menu, bringing back all of The Athenaeum favourites, and adding some of their own too!
Well, the January sales are all but over, and it’s time to tighten those purse strings -again. So, we thought we’d come up with something to bring some cheer your way…
The Athenaeum SALE has just begun! We have some cracking deals on the go for you guys this month, which will have you munching all the way through February.
See you soon!
The Athenaeum Team
If this isn’t a great excuse to get you out of the house for a little socialising with friends in February, then nothing will!
We are offering 2 for 1 with the voucher at the bottom of this email, on all main courses for the duration of February! You can print and use this voucher as many times as you like, right up until 29th February - how amazing is that! We recommend booking your table to avoid dissapointment - This is an opportunity to eat the best pub grub in town, for peanuts - so it’s going to get busy!
Give us a call to book your table - 01224 595585
What better way to kick off February than with something to put a big cheesy grin on your face -every Tuesday, not only are we’re offering
2 for 1 main courses, we’re even throwing in a
FREE TICKET TO BREAKNECK COMEDY AT SNAFU
for afters.
Just print the voucher and bring it along with you,
or call 01224 595585 to book your table, quoting ’Food + Funny’
The comedy show starts at 8.30pm, so book your table in plenty time to see the support acts warm up the crowd for the headline comedian later on.
The Athenaeum Sunday Dinner …
…Not your typical Sunday Dinner
We’re setting the table, cooking the food, fixing the drinks - heck, we’re even doing the dishes!
Some might say we’re the perfect hosts for the laziest of Sunday afternoons.
This isn’t your typical ‘go out for Sunday lunch’ lunch, and we think we’ve got the best in town, maybe even the world - except mum’s of course - but hey, she needs a Sunday off too ya know!
We’ve taken all the best bits from the good old Sunday lunch and distilled it down to create a unique dining out experience. See, Sunday dinner at The Athenaeum is just like Sunday dinner at home (without the washing up of course). We carve your roast at the table, and all the trimmings are dished up in the middle so you can dip in and out of to your hearts content - just like the dinner table at home.
Sit for as long as you like, and munch your way through lunch at your leisure. Then afterwards, you can relax on one of the sofas with the Sunday papers and a tasty beverage or two.
To enjoy the full Athenaeum Sunday Roast experience, pre-booking is essential (so you can order your roast of choice from Chicken, Beef or Lamb, for carving at your table).
OR, you can just turn up on Sundays after 12pm and order a ready made plate of the Roast Of The Day straight off the specials board.
Either way, every Sunday, The Athenaeum really is a home from home.
JERK TUESDAY
Every Tuesday at The Athenaeum we delivery huge slabs of reggae, gallons of rum, dub and lashings of jerk sauce.
Street Kitchen / Soul Food served 7pm-10pm…
- Spicy Creole Wedges & Corn on The Cob
- Sticky Ribs with Jerk Sauce
- Too Good Shrimp Jamabalya & Corn Bread
- Southern Fried Jerk Chicken & BBQ Sauce
Plus…until midnight…
Reggae & Dub from Don Corallo…
Rum + Mix starts £1.60…
Bespoke Rum Cocktails!!
Get deep rooted in the third beat - Music starts at 8pm with
Don Corallo & The E.A.R.L Killa Krew
Offer Expires: 29/02/12
The Courtyard Restaurant Manager James looking sharp all ready for our 72 customers booked tonight.
12kg halibut caught last night by Phil Buchan delivered today at The courtyard. Junior has the pleasure of filleting this beauty!!
8k halibut caught last night by Phil Buchan delivered today at La Stella. Darek has the pleasure of filleting this beauty!!
Evening all! Thank you for your emails last week. I am currently in the process of receiving the recipes requested and these will be available soon.
I hope you have all read today’s edition of the Evening Express, page 7 in the Night Life pull out section to be exact. This week’s restaurant featured is The Courtyard. And what a review! A highly desirable 5 stars none the less. We would like to say huge congratulations to all involved and a massive thank you to our wonderful hard working staff for continually producing food and service to an amazingly high standard.
This week I popped in to La Stella for a bite to eat at lunch time. I decided on some of their amazing meatballs, served with linguine pasta in a rich tangy cherry tomato ragu and garnished with shaved parmesan. I was in food heaven! The hearty sized portion left me needing a wee lie down afterwards too! As always the fresh hot complimentary bread and handmade shallot butter beforehand was delicious, so delicious in fact, I will share the recipe with you and you simply must try it at home. This recipe comes to you from Vasco Sfondrini our Italian Commis Chef at La Stella. A little bit of La Stella loveliness for everyone.
To make 1 loaf of bread or several bread rolls.
500 grams plain flour
250 grams warm water
12 grams table salt
25 grams fresh yeast
8 grams sugar
80 grams Ola rapeseed oil (available here www.olaoils.co.uk/ )
Mix the flour & salt in a large mixing bowl. In a separate smaller bowl melt the yeast in the warm water, add sugar and oil and mix everything together. Add the liquid to the flour and work until you get smooth and uniform dough. Leave the dough in a warm area to double in size (this is called proving) then work the dough again making sure all the air is released. At this point you can add any particular flavour to the bread such as a spice/seed or herb if you so wish. Chose the shape of the bread/rolls or add to a loaf tin. Leave to prove further for another ½ hour and then bake in the oven at 1900C for half an hour or until it becomes crispy on the outside with a lovely golden colour to it.
Just as I was leaving La Stella these wonderful rabbit pies (photo above) were coming out the oven. How amazing do they look! Made using all meat from the rabbit and cooked in its own juices to produce a rich rabbit jus then encased in an all butter pastry. These pies are part of a starter dish served with rolled leg ballotine and a puy lentil & ratatouille dressing. YUMMY!
Some other news this week, Chris and myself are off to cook a private dinner in a very lucky lady’s house this Friday evening. This was part of a charity package we donated and was won by the highest bidder back in November. £460 was raised for the Stuart Andrew Lawtie Fund that raise money for the care of young people with uncommon cancers for their age. Both Chris and I are delighted with the amount. Chris will be cooking a 3 course meal for 8 guests while I serve, with all food supplied and prepared by us. A truly unique dining event indeed!
Well folks it’s getting close to the weekend again and all restaurants are gearing up for another busy one. Remember it’s not quite too late (if your quick) to book a table for lunch this weekend with the restaurants still having a few tables left for Saturday. Why not get together with some friends or treat your other half?
Call to book a table at
The Courtyard 01224 589109
La Stella 01224 211414
The Athenaeum 01224 595585
Remember you can always contact me via email with any queries or ideas for this blog mrsbeetroot@hotmail.co.uk
Speak next week!
Lynsey
Good evening Beetroot followers, Lynsey here, Chris’s wife. Just thought I’d update you all with what’s happening in the land of Beetroot. I will from now on be updating this blog every week with news, recipes, ideas and general info.
So after a very busy couple of weeks in January, as busy as any in December we are well underway with our exciting plans for the rest of the year!
But first we would like to share with you a personal (secret!) recipe from our Sous from The Courtyard. This will be a regular part of the blog every week so you can try a little bit of Beetroot expertise in your own home! I will try to keep the recipes simple but tasty!
This one flew out the door last week & a real winter warmer (Also suitable for vegetarians)
Caribbean Pepperpot Soup by Hugh King
2 LARGE CARROTS
3 RED PEPPERS
2 RED CHILLIS
3 CLOVES CHOPEED GARLIC
½ TSP CAYENNE PEPPER
1 LARGE ONION
2 TINS CHOPPED TOMATOES
2 TINS COCONUT MILK
VEG STOCK
FRESH CORIANDER & TOASTED COCONUT TO GARNISH
Chop all vegetables, chillies (seeds included for the extra heat!) and garlic and sweat off together in a pan for 10 minutes on medium/high heat. Add the cayenne pepper, tinned tomatoes, coconut milk and 1 tin of water (chopped tomato tin) and cook for 1 hour on a medium heat. Add ½ pint veg stock and blend in processor until smooth. Add seasoning as required and garnish with finely chopped coriander and toasted coconut. Enjoy!
Following on the vegetarian thing here I found myself dining at the Courtyard last night and opting for the vegetarian main dish, winter vegetable mille feuille (vegetables layered between puff pastry sheets). This was a surprising choice for me being the carnivore that I am! Well what a surprise I have to say, wow! Those vegetables & rich butter sauce really blew my taste buds away, the portion size was perfect and I was still raving about it the next day! I was so impressed I have to share this pic with you. So for something a wee bit different and superbly divine why not get some of your 5 a day with the vegetarian options at either restaurant. Yum.
So Chris and his dad are just back from another business trip to Barcelona, lucky boys! where they bashed their heads together writing the business plan for Beetroot for the coming few years. Some amazing and unique thoughts from the Tonner brains! They also enjoyed a meal at Albert Andrea’s much acclaimed Tickets Restaurant and Chris came home inspired by the international quirky cuisine. Watch this space!
The big thing circulating Beetroot HQ this week is a very top secret project currently in the planning stages! This is a first for Aberdeen’s diners, and a truly thrilling concept to work on. Keep up to date with all the news on this here and all the details will be released in due course! Get very excited fellow Beetroots!
If you have anything you would like to see on this blog or any recipes we can provide please contact me via email mrsbeetroot@hotmail.co.uk.
Call to book a table at The Courtyard 01224 589109
La Stella 01224 211414
The Athenaeum 01224 595585
Speak next week
Lynsey
My friend Bill Bird of Fennel restaurant is currently looking for a sous chef to join his highly successful operation. Get in touch if interested.
