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  • Writer's pictureHunger Leads

DRAGAN SUSA | Kouzina Vol 4

Whenever the menu changes, we’re first in line for a place at this table! Chef Dragan’s new 7-course menu was beautiful, and with fabulous company to share it with.


No supper club is complete in this kitchen without Susa’s famous pull apart bread with rosemary and cheese, and they’re now bigger, giving you more to mop up all those delicious sauces with. As always, these freshly baked breads are served with our favourite Balkan condiment of Ajvar from @heraclea.food.


Pull apart bread with rosemary and cheese, served with ajvar.

We get to serious business with the Ajo Blanco, a beautiful creamy garlicky gazpacho, renowned for its use of almonds combined with stale bread which is presented with finely sliced grapes, caviar and olive oil. It’s always a treat to be introduced to something completely new. This superb medley of flavours could become a regular to our hot summer lunches to change from the traditional tomato-based gazpacho that we know and love so well.


Ajo Blanco, a beautiful creamy garlicky gazpacho, renowned for its use of almonds combined with stale bread which is presented with finely sliced grapes, caviar and olive oil.

The Seared Scallops with my favourite silky parsnip purée, sautéed grapes and blood orange citrus foam was so good. A perfect mix of delicate sweetness to dress the savoury. This menu hits all the right notes for seafood lovers. Next, the Langoustine with its duo of tomato stew, herb salad, polenta, and cold pressed sunflower oil is where you can make good use of your leftover pull apart bread! Mop that plate clean. The rich, velvety ocean flavoured Black Risotto is just the right al dente with red wine and lemon, and its tender pieces of cuttlefish.


Seared Scallops with my favourite silky parsnip purée, sautéed grapes and blood orange citrus foam.
Langoustine with its duo of tomato stew, herb salad, polenta, and cold pressed sunflower oil.
Black Risotto with red wine and lemon, and its tender pieces of cuttlefish.

The star of this menu is none other than the beautifully presented Sweetbreads. These tender and creamy pan-fried offal treats are served with grape mustard, slivers of potato, sweet potato and beetroot, celeriac and apple purée, oyster mushroom and veal jus. Everything about this plate was superb.


Tender and creamy pan-fried Sweetbread served with grape mustard, slivers of potato, sweet potato and beetroot, celeriac and apple purée, oyster mushroom and veal jus.

It’s not often I don’t like something, but in the dessert world, there’s nothing I dislike more than black forest gateau, and Vol 4 just happens to be a Carob Cake, with dark chocolate and Amarena Toschi Italian cherries. Just because I can’t make chocolate and cherries work for me, doesn’t mean it can’t work for others. It was an absolute hit with everyone else, and I’m the putz with dessert issues.


Carob Cake, with dark chocolate and Amarena Toschi Italian cherries.

There’s a lovely lavender tisane to savour and settle the food coma at the end of the meal. Be sure to book a place for @dragansusa’s Kouzina Vol 4 tasting menu within the next 8 weeks so you don’t miss out. Pair this meal with a crisp white wine.


Thank you, Chef! And for our pull apart breads you send us home with.


The pull apart bread with rosemary and cheese ready to be packed in goody bags for guests to take home.

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