Drizzled with hazelnut oil
Celeriac puree, micro salad and horseradish drizzle
Smoked salmon and pickled cucumber, balsamic pan juices
Dill hollandaise
Served on brioche toast with a petit garden salad
Stuffed with lump crabmeat and jumbo prawns, shallot, chive dip
With blue cheese, smoked bacon galette potatoes, portabello mushroom, rich red wine jus
Timbale of ratatouille, shallot and port wine reduction
Braised red cabbage, baked apple, honey and orange sauce
With a parmesan crust, morel and shiitake cream
Roast garlic mash, madagascar green peppercorn sauce
Spiced cous cous, saffron, tomato and caper beurre blanc
Over creamed lentils, creamy lobster bisque
Cooked on the bone, crispy shrimp, lemon wedge, nut brown butter
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