Chilled white gazpacho with compressed melon, cucumber and white grape
Wild halibut fillet poached in a tumeric and lime leaf nage, curry cured duck egg yolk, mango vinegar froth and thai basil
Herefordshire beef fillet glazed with brioche and morels, Cheltenham beetroot, foie gras veloute
Barkham blue cheese mousse, balsamic caramel, red grape curd
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