Rubiki Autumn Menu
Rubiki Ringwood Menu – Fresh, Free Range, Fast, Fabulous!
Menu launches are always great excuses for celebration and we were thrilled to be invited to sample the new Rubiki Ringwood menu for Autumn, 2016. We were already familiar with their all day breakfast menu (which is always immensely satisfying). This gem of an establishment makes a point of using local producers wherever possible. They only use free range eggs, smallgoods and chicken. The fresh flavours are combined and balanced with panache and care by the amazing foodie team. We were definitely left with big smiles on our faces!
Ham-hock Hangover Cure
The ham hock was swimming in it’s own magic. It fell apart in our mouths and the spiced cabbage offset its richness beautifully. The apple gave it zip and the wholegrain mustard crème fraîche felt like something you could probably live on if necessary. Actually, if I was going to be stranded on a desert island I would just choose a never-ending bowl of this dish to sustain me. I’m pretty sure it has everything you would ever need.
Vegetarian Textural Delight
Known as ‘Pakoras’, these vegetable fritters had an aromatic but not overpowering flavour. The sweet potato, beetroot, parsnip and chickpeas gave it an Indian and Pakistan feeling and the saffron mayo was inspired. Balancing the crunch, smunch, the velvety smoothness of the mayo and all around scrumptiousness, it left our tongues wanting more.
Ima Eat You Little Fishy
The Salmon Gravlax was a case of love at first sight. It is a beautiful Norwegian dish served on toasted rye bread (croute) with Hovmastarsas (a mustard and dill sauce). The salmon is cured in-house with salt, sugar, vodka, lemon, dill and capers. As a dish it has a fantastic balance of sweetness from the mustard sauce and savoury from the cured salmon.
Crispy Pork Belly with pear & ginger compote and rocket pesto
The twice-cooked pork belly felt utterly decadent with its rocket pesto, pear and ginger compote and its balsamic glaze. My tummy knew I would never need to eat again but my face couldn’t stop. So good! Dairy free for those who care. Moo.
“Fish Cakes Chilli Yum Yum Eat”
This dish is really called “Thai Fish Cakes with lime aioli and apple & chilli slaw” but someone suggested the new title “Fish Cakes Chilli Yum Yum Eat” as a shortcut of sorts… and it stuck. With good reason. It’s a tapas style number which makes it easy to share, if anyone is silly enough to share it. The fish cakes’ Thai profile comes through with the ever successful blend of chilli (not overpowering at all), ginger, dill, garlic and coriander. The apple and chilli slaw is perfect.