Served with a homebaked bread roll
Finished with a chive cream and served with homemade brown bread
Drizzled with smoked chilli basil oil sprinkled with parmesan shavings
Roasted cajun chicken salad bound with a tandoori oil dressing served in a cheese straw basket
Rested on a pear & apricot pickle finished with a crisp salad & drizzled with a redcurrant, raspberry & sherry glaze
Layered with basil mozzarella cheese placed on a crisp salad with a ginger lemongrass dressing
Infused with coriander, chilli, finished with a mango, rocket salad, drizzled with a vanilla beetroot coulis
Rested on a pear and frizzy salad drizzled with a horseradish and honey cream
With peach snapps infused winter berries
Presented on a scallion concannon potato cake, served with a pink peppercorn cream
Filled with a wild mushroom spiced white pudding mousse, carved onto an herb & parmesan mash finished with a white wine cream
Stuffed with candid red grapefruit, oven roasted figs, napped with a juniper port jus
Served on a mediterranean vegetable & olive compote, napped with a rosemary juice
On a slow braise kale & spinach drizzled with a red wine, honey & greek yoghurt glaze
Lightly coated with asian spices rested on a potato & beetroot rosti, glazed with a caper & shellfish saffron butter
Simmered in a wild mushroom & winter greens white wine sauce, glazed with parmesan shavings
In a lemon pepper batter served on a split pea puree drizzled with a caper remoulade
Simmered in a roast garlic & cherry tomato cream glazed with goat cheese
Simmered in a roast garlic & cherry tomato sauce bound with fresh linguini pasta
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