New Milton Advertiser 9th Oct 2020

Friday 9th October 2020 · 31

news@adt.press · advertising@adt.press · 01425 613384

VIP team on the menu at sailing club

BY ROZ WATERS

THE team behind a prestigious London private dining club will run the restaurant and bar at the Royal Lymington Yacht Club from next month. Mosimann’s, headed by the legendary chef Anton Mosi- mann, has forged an inter- national reputation for first class dining and its VIP mem- bers. Now the team behind the ex- clusive Belgravia establishment will join forces to run the res- taurant, bar and bistro at the Royal Lymington Yacht Club headquarters on Bath Road from November 2nd. Mark Mosimann, son of An- ton and joint managing director of Mosimann’s with his brother Philipp, said: “We understand the intricacies of operating and running a members’ club and

will focus on delivering a con- sistent and high-quality restau- rant, bar and bistro offering to members.” “There are some fantastic synergies between our respec- tive members’ clubs and we look forward to a long-term partnership with RLymYC.” Under the new agreement both the bistro bar and restau- rant will serve locally sourced, high quality food at affordable prices – along with the excep- tional level of service for which Mosimann’s is internationally renowned. The bistro bar will serve a sailor and family-oriented menu, whilst the restaurant will offer a menu and service com- parable with other respected local establishments. RLymYC Commodore Roger

Garlick said: “The appointment of Mosimann’s as Royal Lym- ington Yacht Club’s restaurant and bar partner is an exciting turning point in the 98-year his- tory of the club. “Our members have long suggested improvements in our restaurant and catering provision and after a thor- ough review and evaluation process we are delighted to be able to deliver something very special. “Not only will our members benefit from a vastly improved restaurant menu and service, but also a more relaxed bistro service – both with the excep- tionally stunning views afforded by our riverside location.” The Mosimann’s Club in Bel- gravia was launched in 1988 by Anton, a celebrated chef who A POPULAR Milford restau- rant has reopened as a luxu- ry deli and hot food delivery service in a bid to weather the pandemic. La Perle, which is listed in the 2020 Good Food Guide, was previously a 28-cover restau- rant serving British and inter- national cuisine. However, with new social distancing guide- lines and a maximum party size of six, owner and head chef Sam Hughes realised he would have room for only 10 diners at a time. Sam, who trained under famed chef Raymond Blanc and was a quarter-finalist on BBC’s Masterchef The Professionals, opened La Perle in 2015 and has built a reputation for serv- ing high quality, locally-sourced food. Sam (40) said: “As a small family-run restaurant we run month to month and if we re- duced our covers to 10 it would be impossible for me to keep on my staff. “I felt like there had to be

The Royal Lymington Yacht Club and Mosimann’s teams

sine naturelle” which incorpo- rates the freshest ingredients, prepared to bring out their flavour and goodness, without using oil, butter, cream or alco-

hol, and with reduced salt and sugar. Mosimann’s holds a Royal Warrant from Prince Charles and has built up an internation-

al reputation in club, private and event catering, including the 2012 Olympics in London, two Royal weddings and the Guards Polo Club.

was awarded two Michelin stars whilst maître chef de cuisines at the Dorchester Hotel. The restaurant has become famous for his signature “cui-

Restaurant orders new delivery service

another answer so I decided if our customers can’t come to us we will have to take the food to them.” The deli is open daily and stocks a range of New Forest Marque products such as jams and chutneys, olives and nuts, homemade cakes and pastries, local beers, chocolates, and homemade ice creams and pud- dings. It also serves baguettes, soup and paninis to take away. La Perle will be transformed back into a six-seater private restaurant every Saturday evening, when Sam and his team will serve a set seven-course meal with a wine flight. Sam said: “I’m really looking forward to welcoming custom- ers back into the restaurant once a week for our social sup- per evenings when a group of six friends or family can enjoy exclusive use of the restaurant.” The plan is to also replicate some of La Perle’s most popu- lar restaurant evenings with a delivery service throughout the week.

Sam added: “When we oper- ated as a restaurant our French nights were hugely popular so I will be doing a two-course French classic meal every Wednesday evening which can be delivered hot to customers’ homes. “Every Thursday we will be doing a two-course British classic menu and on Sundays we are offering a full lunch time roast delivered to your door.” On weekdays La Perle will also offer a daily three-course lunchtime special which cus- tomers can order for collection or delivery to their door. Sam said: “Our ethos has al- ways been freshly prepared lo- cally sourced food and that is the way we intend to carry on. We hope that we will be able to provide people with a health- ier alternative to other take- aways.” Options include chargrilled Angus fillet steak with luxu - ry noodles, a field mushroom burger with grilled halloumi,

a currywurst gourmet hot dog and a Reuben burger featuring seasoned, fresh-ground beef topped with gruyere, pastrami, choucroute, gherkin and mus- tard mayonnaise. A special fish and chips menu is served on Monday evenings. Visit www.laperle.co.uk Sam with La Perle employee Kerry Wills

WINNER Congratulations to Gill Webster, from Pennington who has won a £50 voucher at the Silver Hind in Sway

Sam Hughes outside La Perle

Lunch is the new dinner EnjOy 25% OFF Wednesday to Saturday 12 – 2 pm

M E N U

Starters Autumnal minestrone soup (V) (GF) Mackerel soar salad (GF) AVenetian style of pickling fish in aromatic wine, sweet vinegar & onions Pan-roasted goats cheese salad (V) (GF) Red onion marmalade and wild rocket Deep-fried breadedWhitebait Smoky paprika, tartar sauce Garlic bruschetta (V*) Cherry tomatoes marinated with shallots and basil Hen egg baked in spiced tomato sauce (V) (GF) Parmesan, bread Mains Pan-fried Salmon fillet (GF) Warm Sicilian sweet and sour salad of braised vegetables, pine nuts Beef & pork meatballs Baked in tomato sauce, skinny fries and salad Chicken parmigiana

Sunday Prix Fixe Menu 25% OFF *Available until 22nd Nov 2020

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Tomato, mozzarella, parmesan rice Pasta, potatoes & Genovese (V) Basil pesto, pine nuts Prawn and pumpkin risotto Garden herbs and lemon Courgette, potato, red onion and Scamorza cheese frittata (V) (GF) Seasonal green salad Pizzetta funghi all’aglio (V) Flat bread with garlic mushrooms, gorgonzola and mozzarella cheese, tomato and onion salad De ert Tiramisu Raspberry panacotta (GF) Tallegio Cheese Fig Jam, crackers Orange & Polenta cake Vanilla mascarpone 2 Scoops Ice cream (GF) Vanilla, Salted Caramel, Rhubarb and Ginger blackcurrant sorbet or Coconut and Lime sorbet Ask for todays selection This fix priced has the 25% offer included to avoid any confusion. 2 Course £14.25 • 3 Courses £18.95 11 High Street, Milford on Sea, SO41 0QF 01590 645300 - www.raysitaliankitchen.co.uk

2 courses now £13.87

3 courses now £18.37

Afternoon Tea

01425 613384

This fix priced has the 25% offer included to avoid any confusion.

2 Course £14.25 3 Courses £18.95

Catering Services

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TO BOOK : 01 590 623032 www. l eb l a i re au . c o.uk

If you suffer from a food allergy or intolerance, please inform your server when placing your order. (V) denotes vegetarian (V*) vegetarian that may be prepared vegan. (GF) denotes gluten free. We list only the main ingredients in our dishes. We cannot guarantee that any menu item is completely allergen-free. A discretionary 12.5% service charge will be added to your bill for parties of 8 and over. Our pizzas are available to take-away, priced at £10.00 each, except for the Margherita priced at £8.00. Follow us on social media

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