Amuse bouche: wild mushroom arrancini
Shaved Brussels sprouts, black garlic mayo

1st course: salad of tender Bibb lettuces
Blood orange supremes, toasted pistachios, blood orange-creme fraiche dressing

2nd course: fresh ricotta agnolotti
Butternut squash and black truffle fondue, Parmesan tuile

3rd course: duo of beef
Red wine braised short ribs, sous-vide prime sirloin, roasted salsify and pearl onions, bacon lardons
Pan roasted cod loin
Shiitake mushrooms, snap peas, mushroom dashi, lotus root crisps

4th course: raspberry Espresso infused molten chocolate cake
Homemade espresso ice cream, honey-chocolate tuile, chocolate sauce
Other Infomation

Hello Lauren,
Here is a menu proposal based on your meal request. Let me know what you think. I would be happy to make any changes to suit your taste and guest needs. I have added a fish option for the entree course for those who don’t eat meat.


Meal for 8 on 04 March 2021