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Entree
Twice cooked comte cheese & zucchini soufflé
Duck galantine w toasted baguette
Monkfish roulade w shellfish bisque beurre blanc
Main
Twice cooked pork shoulder w savoy cabbage, caramelised apple jus
Crispy skin salmon fillet w heirloom tomato sauce vierge
Wagyu steak w parsnip purée, creamy mushroom jus
Dessert
Paris Brest (almond choux pastry & praline cream)
Creme Brulee w amaretto cherry
Caramelised pear pudding w warm chocolate sauce