The Village Café has a new chef and a new a la carte menu to go along with it. While I was in Beijing recently, we shot a video with Australian chef Darren Greenwood on how to do a good steak sandwich and pumpkin salad. He stresses the importance of fresh produce and how Australians make a good pot pie. Stay tuned for the video that’s still being edited.
Here’s a beef pot pie served with mash and peas, fully living up to its Antipodean goodness.
And a side of polenta with taleggio melted over. Comfort food that unfortunately piles up on the winter weight. These are so good, everyone who loves cheese and polenta should order a side of it. The acidity of the cherry tomatoes help balance the flavour, so it doesn’t feel as heavy as it looks.
And then there is the warm treacle tart served with yogurt ice cream, a wonderful balance of flavours. It’s worth every single calorie.
And then there’s the breakfast/brunch and team time…which I will get to in my next post!
1/F, The Opposite House Beijing, Bldg 1, Sanlitun Village, 11 Sanlitun Lu, Chaoyang District