FEASTING

 

 

 

Shared abundance at the table, with a progressive menu delivered on platters and served by waiters banquet style;

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hot breads served with butter

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trussed veal loin; sauteed morels & champignons, amaretto & truffle cream, lemon, white peppercorn, salad of roasted chestnut & pancetta

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local catch, best off the boat; pan fried fillet, celeriac remoulade, prawn oil, popped

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ripe tomato, chevre & caramelised onion tarte tartin, rosemary & thyme, smoked salt, on puff pastry

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baby dutch creams tossed in thyme and mint, orange zest, pink pepper, a little butter

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steamed seasonal greens, al dente with an extra virgin splash

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witlof; baby witlof, crispy pear, candied walnut, roquefort, shaved fennel, white balsamic

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beet; heirloom beetroots, golden teardrops, blood orange, beet leaves, purple micro basil, toasted hazelnuts, maple mascarpone drizzle