Tamper Late: A Polynesian Feast

We are always on the lookout for something a bit different here at Mashtun HQ, so when we came across a Polynesian-themed supper club at the lovely Tamper Coffee, we absolutely jumped at the chance to book ourselves a table, and arrived filled with excitement to try some ingredients that we had never even heard of before, let alone tasted (taro leaves, anyone?! - Look them up: they're amazing).

The venue itself, coffee bar by day and to my knowledge the only place in Sheffield where you can treat yourself to a bronut, was perfect for an evening of fine cuisine: relaxing, sophisticated and just a little bit industrial with a warehouse feel.

The menu was a showcase of Pacific ingredients, and it was evident that this is the sort of food that Head Chef Steve Tauillii loves to cook.

Our starter was a yellow fin tuna carpaccio, marinated in citrus, which was served with accompaniments including pink grapefruit and beautiful little pickled cucumbers. The taste of the marinade did not overwhelm the fish, and the rest of the ingredients on the plate really made it sing. It was a light, zingy and refreshing dish, which made our mouths water for what was to come.

Main course was suckling pig three ways and was an absolute treat. The oily sweet, sesame pork belly melted in the mouth and worked really well with the monkey apple puree. Loin of pork, smoked in taro leaves, was also cooked to perfection. The smokiness had a pleasant hint of what was almost tobacco and a whisky-ish flavour. The star of the plate for us was a rosemary, thyme, and taro leaf encrusted pulled pork ball, which looked a bit like a Scotch egg but was much more exciting! It was crispy, fragrant, and totally unusual. A real winner. The meat was served alongside roast cassava and plantain (definitely more interesting than your usual carbs!), with buttery, silky silver beet, all presented in a giant leaf. Pleasing to the eye as well as the palate (you'll have to take our word for that as we didn't get a picture to do it justice!)

We both went for a pint of the recommended beer pairing, Magic Rock Rapture, a 4.6% red ale which had just the right level of hoppiness to cut through the flavours of the pork without being too overpowering, and the citrussy nature of the beer also complemented the food really well.

When pudding arrived it was almost too pretty to eat: Samoan biscuits, with coconut ice cream, a mango and pawpaw salsa, and an edible flower! The biscuits soaked up the juices from the fruit and the melting ice cream to become soft and delicious, and the salsa was floral and aromatic.

We finished off our meal with a signature Tamper coffee, a great end to a relaxing evening. With these supper clubs planned as regular events in the future, we will definitely be back!

Laura xx