Talk about your brandThe Secret Dinner
And then there were 12
On our quest to explore the beauty and rawness of the northern Black Sea coastline, we created our first open air dinner. On the night of August 12, 2023, accompanied by the gentle glow of lavender scented candles, 12 hungry souls sat at a table on a cliff, overlooking the gorgeous rocky beaches of Kamen Bryag.
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Let’s dive into the menu.
First Starter: Tarama
To kick off the evening, we served our guests Tarama caviar, paired with freshly-baked focaccia. We wanted to pay homage to the landscape around us, so there was nothing that seemed more apt.
Second starter: Salad
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Combining baked red mullet, caught in the early morning near Shabla, with inspiration from Ottolenghi's artistry, our salad featured a palette of rich flavors.
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300grams of ripe tomatoes
The tomatoes used for this recipe are from our garden on the Black Sea Coast.
30g of cappers
120g of sourdough
We source our sourdough bread from &bread in Sofia.
100g red mullet
Freshly caught on the morning near Shabla
60ml olive oil
Imported from Greece
Basil
From our garden
Salt & pepper to taste
Start by cleaning the fish and baking it in a pan or on the grill with a dash of black pepper.
Once the fish is cooked, transfer it to a food processor, add half of the olive oil followed by the capers, and blend until smooth.
Set the freshly made sauce aside.
Cut the sourdough into small crouton-sized pieces and bake them in the oven with a sprinkle of olive oil, salt and pepper.
While the croutons are baking, chop the tomatoes and prepare the basil leaves.
Once the croutons are done, add them to the tomatoes and basil mixture.
Pour the sauce over the tomato and crouton mix.
Mix & enjoy
Main: More mullet!
Next we served locally sourced leaping mullet, encased in fig leaves. This dish was an omen to the fusion of tradition and innovation.
Dessert: A TARM classic
Last but not least, we closed off the eve with rich vanilla lavender cake, generously layered with Crème Pâtissière and crowned with a dash of homemade peach compote, infused with rum and muscovado sugar.
As the night went on and the stars shone over us, we indulged in the ambience of the last days of summer and celebrated our roots and the beauty of the Black Sea.
TARM
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Did you try any of these recipes? Tag us with #TabletoTARM
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