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| 6 courses $100, with matching wines $150 |
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Amuse Bouche
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Sugar cured Ocean Trout with fromage blanc & capers
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Twice baked goats cheese soufflé with spinach puree
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Pan fried Mulloway with samphire, squid ink & red mullet
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Roast breast & confit leg of Thirlmere duck, poached pear
& juniper jus
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Seared Venison leg (rare) with pumpkin, asparagus,
young carrots & pinenuts
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Passionfruit soufflé, passionfruit & yoghurt ice cream & biscotti
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Coffee, tea & petit fours
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