Chef's Degustation

Smoked eel mousse wrapped in cured salmon,
served with seared New Zealand scallops,
parsnip puree and caper butter

Slow roasted belly of New Zealand pork on braised red cabbage,
with cinnamon and celeriac dough nuts and sour apple puree,
finished with pork crackling

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

Prime Angus ribeye seared to medium rare,
with slow braised oxtail in crisp polenta.
Accompanied by celeriac and horseradish remoulade,
carrot puree, roast onion powder and Yorkshire pudding

White chocolate and pistachio mousse encased in smooth coffee parfait
with a crunchy coffee biscuit crumb, milk jellies,
chocolate orbs and a barley sorbet