New Year’s Eve
Lobster ravioli, veloute of sorrel and lemon grass, sevruga caviar.
Millefuille of black-pudding, caramelised apples and onion, mustard sauce.
Roasted partridge breast and confit leg, pear chutney and sweet corn veloute.
Buffalo tomatoes, stuffed with goats cheese and olives, watercress salad.
Darne of grilled brill, tempura of langoustine, baked potato and chive emulsion.
Roasted fillet of pheasant, caramelised endive, smoked carrot and lardons, sauce Perigourdine.
Roasted fillet of beef, roasted garlic, charred onions, sautéed kale and peppercorn jus.
Roulade of chicken breast and wild mushroom, Nero, poached leeks and chorizo sauce.
Wellington of wild mushroom and pumpkin, red pepper jam and sauce vierge.
Rum baba with grilled pineapple and coconut sorbet.
Chocolate tart and caramelised kumquats and grand mariner ice cream.