This a mouthwatering menu with fusions of flavours.
Fresh, delicious and creative dishes.
Duck rillette, red grape and cranberry chutney, oatmeal crackers and crisp salad.
Cured cider, pineapple, lemon and lemongrass salmon with pickled enoki mushroom and peppers + truffled peas.
Roast guineafowl breast, truffled butter potato gnocchi, parmesan roast chicken velote with sauté cavolo nero and smoke bacon powder.
Aromatic steamed monkfish, crab gyoza, tempura cauliflower
with light miso and shallot cream.
Vegetarian savoury cake and watercress pesto dressing with marinaded baby aubergine and turnip + balsamic reduction
Belgium dark chocolate, almond and cherry cake with brandy and vanilla custard.
Bakewell pudding with tequila ice cream.