1. Baby squid stuffed with caramelized onions served on a chorizo croquette with salsa verda, toasted almonds and white gazpacho

    Baby squid stuffed with caramelized onions served on a chorizo croquette with salsa verda, toasted almonds and white gazpacho

  2. Butternut Green curry with a lamb biriyani

    Butternut Green curry with a lamb biriyani

  3. Seared scallop with a carrot reduction, fresh peas, mint and hazelnuts

  4. kenyvr asked: I have a friend totally in to the foodie scene, I would love to buy her and her spouse a place at NFA, is this possible?

    Please excuse the tardy response, I have some seats available for Friday February 15th, if you  would like to attend. please let me know asap.

    Cheers

    Steve

  5. Sticky toffee pudding with a bourbon toffee sauce

    Sticky toffee pudding with a bourbon toffee sauce

  6. Moroccan lamb sirloin with white gazpacho

    Moroccan lamb sirloin with white gazpacho

  7. Fish and chips - duo of salmon tartare

    Fish and chips - duo of salmon tartare

  8. Lobster bisque with caramelized fennel, corn and spot prawns

    Lobster bisque with caramelized fennel, corn and spot prawns

  9. Here is a new addition to the NFA family. We introduce to you, our new Trio of Scallops.

    *Seared scallop with a cashew nut chutney on a crispy corn fritter with fresh mint

    *Scallop carpaccio with apple, ginger, chili, on a crispy homemade portal chip

    *Seared scallop on a cauliflower purée next to a shallot purée and crispy prosciutto chip

    Curious? Come visit us! For reservations, email: nfa.reservations@gmail.com 

  10. It’s getting colder, cloudier and rainier, but at NFA we adore autumn.  We’re getting ready for this season and with Thanksgiving coming up, we’ve decided to share with you a bread pudding recipe, NFA style.  Try it out and let us know how it goes!  PUMPKIN AND WHISKY BREAD PUDDING Serves 6 100g raisins3 tbs whisky3 tbs hot water For the sauce: 100g muscovado sugar1 tbs corn syrup25g butter For the pudding:1 whole egg and 3 egg yolks100g caster sugar250ml cream50ml milk100g pumpkin, cubed and steamed then puréed½ tsp ground cinnamona little grated fresh nutmeg½ tsp ground ginger1 vanilla pod, split and seededapproximately ½ a stale white baguette, cut into cubes 1) Soak the raisins in the whisky and hot water until plump. You may want to do this overnight - entirely up to you. Drain and reserve the soaking juices. 2) Pre-heat the oven to 150°C 3) To make the sauce, heat the muscovado sugar, treacle and butter in a pan until melted, then pour equal measures into 6 buttered ramekins. 4) To make the pudding, in a large bowl, whisk the eggs and sugar until pale. Pour in the cream, milk, purée, spices and vanilla pod along with the raisins and a little of the soaking juices and whisk until thoroughly combined. 5) Stir in the bread cubes and leave for 15 minutes to soak. 6) Place the ramekins in a deep baking tray and pour in boiling water until it comes halfway up the sides. Fill the ramekins with a few cubes of bread and the custard mixture. 7) Place on the middle shelf of the oven and cook for approximately 1 hour or until the custard has a slight wobble when shaken. If the top starts to colour too quickly, cover loosely with foil. 8) Remove from the oven and leave to rest for a few minutes. Then run a knife around and turn out onto a plate. Serve with crème fraîche or whipped cream.

    It’s getting colder, cloudier and rainier, but at NFA we adore autumn.  We’re getting ready for this season and with Thanksgiving coming up, we’ve decided to share with you a bread pudding recipe, NFA style.  Try it out and let us know how it goes! 

    PUMPKIN AND WHISKY BREAD PUDDING

    Serves 6

    100g raisins
    3 tbs whisky
    3 tbs hot water

    For the sauce: 
    100g muscovado sugar
    1 tbs corn syrup
    25g butter

    For the pudding:
    1 whole egg and 3 egg yolks
    100g caster sugar
    250ml cream
    50ml milk
    100g pumpkin, cubed and steamed then puréed
    ½ tsp ground cinnamon
    a little grated fresh nutmeg
    ½ tsp ground ginger
    1 vanilla pod, split and seeded
    approximately ½ a stale white baguette, cut into cubes

    1) Soak the raisins in the whisky and hot water until plump. You may want to do this overnight - entirely up to you. Drain and reserve the soaking juices.

    2) Pre-heat the oven to 150°C

    3) To make the sauce, heat the muscovado sugar, treacle and butter in a pan until melted, then pour equal measures into 6 buttered ramekins.

    4) To make the pudding, in a large bowl, whisk the eggs and sugar until pale. Pour in the cream, milk, purée, spices and vanilla pod along with the raisins and a little of the soaking juices and whisk until thoroughly combined.

    5) Stir in the bread cubes and leave for 15 minutes to soak.

    6) Place the ramekins in a deep baking tray and pour in boiling water until it comes halfway up the sides. Fill the ramekins with a few cubes of bread and the custard mixture.

    7) Place on the middle shelf of the oven and cook for approximately 1 hour or until the custard has a slight wobble when shaken. If the top starts to colour too quickly, cover loosely with foil.

    8) Remove from the oven and leave to rest for a few minutes. Then run a knife around and turn out onto a plate. Serve with crème fraîche or whipped cream.