Tierra Kitchen has a reputation for producing exciting vegetarian food, with influences of Mediterranean and French cuisine, using local, seasonal and organic produce from Dorset and Devon. Some people still think vegetarian food cannot be exciting, but I’ve been to this place before, I know their food can be innovative and extraordinary. Tonight, we are here for dinner with Neko and Ziggy.
We are served slices of pumpkin seed granary and white focaccia – both of which are superb. I’m surprised but pleased to find Stroud Brewery’s Budding on the beer menu – an organic pale ale with a floral aroma – it is a favourite of mine.
Rock and I share the sauté sweet potato, cashew & quinoa cakes served with apple, celeriac and an orange dressing. The savoury cakes are decorated with quinoa, fried until crisp, the apple and celeriac salad is dressed with balsamic alongside the piquant orange dressing. It is a riot of flavours.
Ziggy has chosen the pan fried filo parcel of smoked ricotta served with a salad of rocket and marinated fennel and a lemon zest dressing. The sight of the smoked ricotta oozing from the filo parcel makes us all want to try some. Neko has the carpaccio of rainbow beetroot in raspberry vinegar, served with a fine new potato salad and horseradish cream – the finely sliced beetroot comes in shades of pink, purple and orange and Neko says it looks good and tastes great.
Ziggy, Neko and Rock all choose the same main course – spring warm salad. Crispy pink fir apple potatoes, asparagus, baby carrots and pak choi served with toasted cashews, plum anise dressing and the addition of pan-fried halloumi. Washing up must be very easy here – all the plates go back looking as though they are already clean!
In the interests of the blog, I choose something different…goat’s cheese and pecan tortellini with asparagus, spring onion and red chilli. The tortellini pasta is top notch and everything works beautifully together. Yet another clean plate.
For dessert Rock and Ziggy share the lemongrass crème brulee with passionfruit sorbet and shortbread. While I’m having the Tierra Queen of Puddings – layered nut sponge, marsala poached rhubarb & plums, topped with a glazed Italian meringue. Wow!
If this food isn’t exciting – I don’t know what is. One of our best meals for 2018 so far.