Mushroom Risotto & Autumn Sloe Manhattan
Earthy mushroom risotto meets the depth of an Autumn Sloe Manhattan — a pairing built on structure, richness and quiet balance.
A good rump, seasoned simply with salt and pepper, seared hard to build that caramelised crust, then finished in the oven until blushing pink. Rested properly. Sliced thick. Juices held exactly where they should be.
But the hero here isn’t just the lamb.
It’s the tomato and vodka confit.
Slowly cooked tomatoes with basil, garlic, olive oil and a splash of Conrad Vodka create a rich, silky spoonful that lifts the dish. The vodka enhances the natural sweetness of the tomato, intensifies flavour, and adds depth without heaviness. It’s subtle — but it matters.
When spooned over the lamb, it cuts through the richness and brings brightness to every bite.
A Dirty Shirley.
A small to medium saucepan or skillet with a heavy bottom, which provides even heat distribution and prevents burning.
Earthy mushroom risotto meets the depth of an Autumn Sloe Manhattan — a pairing built on structure, richness and quiet balance.
Rich, bold and beautifully layered — roast wild duck meets its match in a Conrad Sloe Gin Negroni, where dark fruit and structured bitterness bring balance to every bite.