| |
|
Shared abundance at the table, with a progressive menu delivered on platters and served by waiters banquet style;
|
 |
salad of pear, walnut, roquefort, shaved fennel, verjus |
|
warm mediterranean vegetables; roasted garlic & rosemary, olives, torn basil, balsamic reduction, extra virgin |
|
wild rice salad, cob corn & olives, pine nuts & dried cranberries, orange hazelnut dressing |
|
half day beef; eschalots & red wine, braised leek |
|
greek lamb, warm chickpea mint salad, garlic yoghurt |
|
singapore chilli crab, wok flashed, sauce of chilli & tomato |
|
ripe tomato & caramelised onion tarte tartin |
