HERITAGE BEETROOT, BUFFALO FETA, ORGANIC WILDFLOWER HONEY & APPLES
“The setting gives the ambience, but the tangible elements that everyone is touching, they are the things that people remember,” explains Caroline. The concept behind the global menu, which has been influenced by several cuisines, stems from a “dawn to dusk” approach that Ramzey has designed to be communal and accessible, appealing to all tastes and occasions. “The idea was to make the food really social, you can come here and have a meal but you’re also able to have a meeting,” she says.
A tea lady wanders throughout the space with a custom-made trolley adorned with a choice of pastries and cakes, and a resident shoeshiner is on hand while customers wait for takeaway food or a table inside. These elements have been incorporated into The Grounds of the City in an effort to allow diners to interact more closely with the brand, or as Ramzey says to “create that social change in Sydney and bring back that connection”.
For more go to thegroundscity.com.au. 2½ tablespoons organic wildflower honey 100ml extra virgin olive oil 2½ tablespoons good quality red wine vinegar / 1 Juice of lemon
Preheat oven to 200ºc or 180ºc fan forced. Season large and golden beetroots with salt and pepper, drizzle with olive oil and toss to coat. Wrap each beetroot in foil, place on a baking tray and bake in preheated oven for 30-45 minutes, or until tender when tested with a sharp knife. Set aside to cool slightly. Peel skins and discard. Cut beetroot into bite-sized pieces.
Thinly slice baby beetroots and apple on a mandolin. Set aside.
To make the vinaigrette, place honey in a small saucepan and heat over low heat. Add olive oil and season with salt and pepper. Add red wine vinegar and lemon juice to taste.
To serve, divide cooked beetroot between serving plates. Add slices of baby beetroot and apple to build height on plate. Top with feta, mint and drizzle with vinaigrette.
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