Monday 20th November - Sunday 26th November 2017
A week long celebration of Soviet & European scranners as for one week only, the Brandling Villa goes East!
Along side our normal menu, we'll have a selection of homemade delights, meticulously (as always) researched dishes from all over Eastern Europe. Heres a few highlights of the foods & boozes on offer. Download our full menu here.
Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese (fresh or aged, most commonly sulguni), eggs and other ingredients. It is Georgia's national dish.
Börek is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), of Anatolian origins and also found in the cuisines of the Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. The top of the börek is often sprinkled with sesame seeds.
Pelmeni belong to the family of dumplings, and are related to Ukrainianvarenyky and Polish pierogi. In the United States and Canada, the term pierogi or perogies is often used to describe all kinds of Eastern European dumplings, regardless of the shape, size, or filling. Pelmeni are also similar to Mongolian bansh, Chinese jiaozi (Cantonese gaau) or Chinese húndùn (Cantonese wonton). They are cousins to the Turkish and Kazakhmanti, the Nepalese and Tibetan momo, the Uzbek chuchvara, the Koreanmandu, and the Japanese gyoza and Italian ravioli.
Borscht is a sour soup popular in several Eastern European cuisines, including Ukrainian, Armenian, Russian, Polish, Belarusian, Lithuanian, Romanian and Ashkenazi Jewish cuisines. The variety most commonly associated with the name in English is of Ukrainian origin and includes beetroots as one of the main ingredients, which gives the dish a distinctive red color. It shares the name, however, with a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht and cabbage borscht.
In Poland, kiełbasa is often served garnished with fried onions, and – in the form of cut pieces – smoked kiełbasa can be served cold, hot, boiled, baked or grilled. It can be cooked in soups such as żurek (sour rye soup), kapuśniak (cabbage soup), or grochówka (pea soup), baked or cooked with sauerkraut, or added to bean dishes, stews (notably bigos, a Polish national dish), and casseroles. Kiełbasa is also very popular served cold as cold cuts on a platter, usually for an appetizer at traditional Polish parties. It is also a common snack (zagrycha) served with beer or plain vodka.
Albania is known for it’s honey or sugar soaked desserts and this Albanian three milk cake is a very welcoming difference. Soft, sweet and milky, refreshing all year round.
It is a traditional Albanian dessert that has spread all over Europe, celebrity chefs are releasing their own versions of it and it's often called ‘a Balkan cake of mystery’. At a guess this is due to the different combinations of milk that can be used and the real unknown certainty of where the dessert recipe really did originate from.
Produced according the strict quality regulations by the acclaimed Polmos Bialystok Distillery, the only distillery in Poland authorised to produce Bison Grass Vodka.
The water used for Zubrowka comes from the deepest well in the ecologically cleanest region of Poland.
The grass is harvested by hand in the Polish summer when it has reached full height and maximum flavour intensity. It is then left to dry naturally and cut down to the proper length.
Universally regarded as one of the world's great lager conditioned beers, we only use the finest ingredients, first-class cones from locally grown Saaz hops, natural soft water from ice age lakes and carefully selected grains of a unique strain of the Moravian barley make our Budweiser Budvar Original a truly great beer.
Our 700-year long tradition of brewing Budějovice beer means we take 102 days to brew and condition Budweiser Budvar. About 7 times longer than most other beers. It’s the only way to preserve our unique and unmatchable taste. This pale lager has a beautiful golden colour and rich head, its mild hop aroma balances well with the perfectly synchronised sweet-bitter taste. You will understand why it is the lager for those in the know.
Pilsner Urquell is a Czech lager brewed in Plzeň, Czech Republic by Pilsner Urquell Brewery. Pilsner Urquell is the world’s first-ever pilsner type blond lager, making it the inspiration for much of the beer produced in the world today, many of which are named pils, pilsner and pilsener. It is hopped with Saaz hops - Czech: Žatec, named after a town in West Bohemia, a noble hop variety which is a key element in its flavour profile, as is the use of soft water and fire-brewing. It is available in 330 ml, 355 ml and 500 ml aluminium cans and green or brown bottles.
Tyskie is a Polish brand of beer, its name comes from the brewery located in the Upper Silesia town of Tychy. The brand is brewed by the Princely Brewery Tychy (Polish Tyskie Browary Książęce), part of the Kompania Piwowarska brewery group, itself a subsidiary of SABMiller since 1999 as a result of the merger of two SABMiller owned Polish breweries, the Lech Browary Wielkopolski (Lech Brewery Greater Poland) in Poznań, and the Tyskie Browary Książęce in Tychy.