If you think you’ve tried all that there is to try regarding
burgers, you might want to think again....Gourmet Burger Kitchen (aka. GBK,
because who has time to say the whole thing, eh?) have just launched new
fusion-inspired menu. This new menu, created by chef Peter Gordon who’s known
as ‘the Godfather of Fusion cuisine’, will have your taste buds tingling.
One of the stars of the menu is a duck confit burger: a succulent
slab of confit duck sitting on a layer of creamy duck liver pate, topped with
cheddar cheese, crispy shallots, rocket and a fiery ginger and apricot chilli
jam, all stuffed into a brioche bun.
The co-star is an ultimate brunch mash-up; the Benedict burger. It
is exactly what you might imagine... half burger, half eggs Benedict. It is a
classic GBK beef burger, accompanied with hand-pulled ham hock, chive &
truffle mayo and asparagus hollandaise, all sandwiched in a brioche bun. The
egg? Billed as an optional extra for £1. Cheeky, eh? But you know what, we’re
not going to let a little thing like that put us off.
Supporting acts include sweet potato fries with tamarind dressing
and dukkah, spring homeslaw with mint, pomegranate molasses and sumac and a
banana biscoff (you know, those caramel biccies) milkshake. See you at GBK!
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