For one week only, The Brandling Villa will be going nuts for Eastern Europe!
Pierogi, sauerkraut, borek...our take on foods from St. Petersburg to Tbilisi..., including cheese/bread dishes from Georgia, Dumplings from Poland, meat filled pastries from Bosnia & milk & caramel cakes from Albania.
Pierogi, also known as varenyky, are filled dumplings of Central and Eastern European origin. They are made by wrapping pockets of unleavened dough around a savory or sweet filling and cooking them in boiling water. These dumplings are popular in Slavic (Polish, Slovak, Ukrainian, Russian, Belarusian), Baltic (Latvian, Lithuanian) and other Eastern European cuisines (such as Romanian), where they are known under local names. Pierogi are especially associated with Ukraine, Poland, and Slovakia, where they are considered national dishes.
Pierogi are often semicircular, but triangular and rectangular ones are also found. Typical fillings include potato, sauerkraut, ground meat, cheese, and fruits. The dumplings may be served with a topping, such as melted butter, sour cream, or fried onion, or combinations of those ingredients.
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.
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.
Borscht is a soup popular in several Eastern European cuisines, including Ukrainian, 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.
Beers will be available from Baltika (Russia), Viru (Estonia), Budvar (Czech Rep), Zywiec (Poland) amongst others, plus a bolstered range of spirits and wines including plum brandy from Serbia, plus Croatian & Macedonian white wines. There will also be a bounty of cured meats and bar snacks!
The Feast of The East will run alongside our regular menu from 12pm Monday 20th November to Sunday 26th November 2017. DIshes start from £3.50, beers from £3.95.