Chef's Degustation

Seared North Atlantic scallops with grapefruit panna cotta,
celeriac and truffle puree, truffle dressed greens and seeded bread crisps.

Terrine of confit duck leg, seared duck breast, beetroot jelly and pistachio
wrapped in Parma Ham.
Served with duck parfait, petit salad and a plum cream

hand rolled spaghetti, braised quail, Marsala and Sicilian olives,
wrapped in Parma ham finished with quail yolk

200 day grain fed Angus Ribeye, wrapped in hand made puff pastry, served medium rare
with sautéed oyster mushrooms, roasted carrots and parsnips
on carrot and confit garlic puree and finished with a porcini cream

White chocolate and almond praline semi fredo with pistachio crumble.
Szechwan pepper jelly and fresh strawberries,
accompanied by homemade crème fraiche sorbet