Here is my tasting menu from the week of the 2nd November. Above we have a silky celeriac soup with roasted apple, toasted almonds and apple blossom
This is an aubergine and cepe mushroom tart with a bittersweet merlot reduction.
This is aromatic steamed monkfish, herb gnocchi, saffron poached leeks, black truffle jam
Above we have sous vide black leg Challans chicken (taken to 63C), root vegetable rosti, seared foie gras, braised leg meat galette, a light jus was poured at the table.
Here we have a Stilton stuffed pear, calvados foam and mulled port.
Here is my tasting menu from the week of the 2nd November. Above we have a silky celeriac soup with roasted apple, toasted almonds and apple blossom
This is an aubergine and cepe mushroom tart with a bittersweet merlot reduction.
This is aromatic steamed monkfish, herb gnocchi, saffron poached leeks, black truffle jam
Above we have sous vide black leg Challans chicken (taken to 63C), root vegetable rosti, seared foie gras, braised leg meat galette, a light jus was poured at the table.
Here we have a Stilton stuffed pear, calvados foam and mulled port.
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