4 course menu
Pan-seared scallops, BBQ chicken wing, sea veg and peas.
Assiette of winter vegetables roasted with Rose hip, goats cheese, pecans. (v)
Home smoked salmon and shrimp boudin, apple remoulade and dill.
Pan-fried stone bass, fennel barigoule, clams and saffron bisque.
Roasted breast of duck, squash and vanilla purée, Calvo Nero, sage jus.
Fillet steak, braised cheeks, celeriac and foie gras, cafe au lait jus.
Mille-feuille of wild mushroom, pink onion marmalade, red pepper ragout. (v)
Caramelised apple tart Tatin with almond ice cream. ( to share, For two )
Chocolate. Raspberry pannacotta, basil and white chocolate.
Selection of French cheese