Gently fried duck egg
seared foie gras, truffled brioche, truffle madeira jus
Butter poached halibut
potato wrapped tiger prawn, red and golden beet puree, balsamic essence
Sous vide chicken breast rolled in lemon and rosemary crumble(chix skin, panko, malden, rosemary, lemon zest), braised leg tortellini, tinkerbell pepper, warm potato espuma, Basque jus
Barkham blue cheese
roasted grape puree, onion bread
Caramel poached pineapple
Acacia honey jelly, coriander puree
hi
ReplyDeletelots of colours bravo for the dessert : how do you make this coriander purée? cheers from Paris Pierre
Hey Pierre,
ReplyDeleteJust a light stock syrup blended with blanched coriander.
a bientot,
Craig