Matt and Cat held another sell-out event at Ventnor’s Stripped restaurant on 22 June 2019, with an even bigger challenge for the kitchen team – twelve courses of vegan food! With nearly 500 individual dishes served up this was a logistical tour de force and a magnificent meal all round. Feast your eyes on some of the tasty morsels we enjoyed.
Fresh sweet pickles made a great appetiser.
The glazed aubergines got everyone going – the tangy, sweet glaze topped a perfect miniature aubergine cooked to perfection.
Matt’s favourite dish of the night was porcini fried tofu. Who knew that tofu could be made to taste so good? Or indeed taste of anything at all? This compelling dish was a rich combination of texture and flavour that seemed impossible to reconcile with the flabby wet tofu it must have started off as.
A refreshing asparagus combo with seaweed and sesame. Slugs of white asparagus amongst the green were a nod to proprietor Klaus’s beloved German Spargel.
The sushi plate tasted as good as it looked. No compromise – plant-based sushi done as well as this had the taste and texture to deliver.
More tofu – this time a gentle silken tofu with a peeled tomato on sweetcorn and a marvellously truffly faux caviare.
The hot succulent plant katsu was a mini-version of the katsu burger that’s on the main Stripped menu.
This spectacular hot-rock dish came with locally-grown mushrooms, a scorched scallion and a wedge of seared rice. Great food theatre.
Cat’s top dish of the night was the miso caramel roasted apricot with custom-made yuzu ice cream. The dessert’s fruity intensity blew her away!
The team did an awesome job. We and our guests had a great night. And yes, there will be another Matt and Cat dining club event later this year – see you there! Subscribe to our newsletter to be first off the blocks.