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Georgian kitchen and wine
Morrow Qvevri
Cheese bread from the oven, herbs by the armful, walnuts and garlic, and amber wine poured from the clay.
A qvevri is the egg shaped clay jar Georgian wine is made in, buried in the ground to ferment slowly, a way of making wine some 8,000 years old. Georgian cooking is the food of the supra, the long feast led by a tamada (toastmaster), with walnuts and garlic, armfuls of coriander, tarragon and dill, sour plum and pomegranate. Our room cooks for that kind of table: cheese breads from the oven, stews in clay pots, and dishes made to be passed along. The wine list is all qvevri wine, chosen by grape and region.
A concept kitchen: an idea of what a week planner restaurant would look like, not a real restaurant. Every signature dish below is one of our own recipes, and plans in the week planner.
Autumn · from 6pm
The autumn supra
A supra (Georgian feast) of seven courses for the whole table, served from 6pm, with an optional pairing of five qvevri wines.
Tell us about allergies when you book: each course can change.
- Pkhali da mzhave: vegetable and walnut pâtés with picklesSpinach and beetroot pkhali with house pickled green tomatoes and cabbage.
- Badrijani nigvzit: aubergine and walnut rollsRoasted aubergine rolled round garlicky walnut paste, with pomegranate.
- Khachapuri Adjaruli: cheese bread boatA small boat of melting cheese, egg yolk and butter, stirred at the table.
- Lobio: red beans in a clay potKidney beans with blue fenugreek and herbs, with hot mchadi (cornbread).
- Chakapuli: lamb with tarragonLamb braised in white wine with tarragon and sour plum.
- Pelamushi: red grape puddingSoftly set red grape pudding with toasted walnuts.
- Churchkhela: walnuts in grapeStrings of walnuts dipped in thickened grape juice, to finish with tea.
À la carte · signature dishes
Cook them at home, too.
To drink
Qvevri wines by the glass
Our own soft drink is a recipe you can make at home, and it plans in the week planner beside these dishes.
Qvevri wines by the glass
- Rkatsiteli, Kakheti, amberMade from white grapes left on their skins in the clay; dried apricot, tea and a firm, dry finish.
- Mtsvane, Kakheti, amberSofter and more floral, with quince and honeyed notes but bone dry.
- Kisi, Kakheti, amberRich and nutty, with orange peel and walnut; lovely with cheese bread.
- Tsolikouri, Imereti, whiteShort time on the skins, so lighter and fresher, with citrus and green apple.
- Saperavi, Kakheti, redDeep, dark and plummy, with soft tannins from the clay; for the lamb.
- ChachaA clear Georgian spirit distilled from what is left after the wine is pressed. Served in a small glass.
Teas and soft drinks
- TarkhunaOur fresh tarragon soda, bright green, sweet and a little like aniseed.
- Georgian black teaA pot of black tea grown in western Georgia, with lemon or a spoon of jam on the side.
- Sparkling mineral waterSalty, lively mineral water, the Georgian way to end a feast.
Find your table
A table in your city.
Two restaurants: Oxford and Newcastle.
Georgian kitchen and wine · Oxford
Morrow Qvevri
Oxford
Cheese bread from the oven, herbs by the armful, walnuts and garlic, and amber wine poured from the clay.
In a cobbled yard off the covered market.
These are concept kitchens: the restaurants are not open and no table can be booked.
Georgian kitchen and wine · Newcastle
Morrow Qvevri
Newcastle
Cheese bread from the oven, herbs by the armful, walnuts and garlic, and amber wine poured from the clay.
On a steep row up from the Quayside.
These are concept kitchens: the restaurants are not open and no table can be booked.