Seared diver scallops, served with black pudding crumble, sweet corn custard and carrot essence
Butter poached ecrevisse & marinated runa, on a bed of quinoa & sunflower seeds, with an almond gazpacho
Raviolo of Butternut pumpkin, roasted quail, Pedro Ximinez marshmallow and poppy seed dressing
Poèle chicken breast, served with a sauté of wild mushrooms, cauliflower puree and Champagne sabayon
Deconstructed cheesecake, fresh berry coulis with a toasted sesame tuile
Seared diver scallops, served with black pudding crumble, sweet corn custard and carrot essence
Butter poached ecrevisse & marinated runa, on a bed of quinoa & sunflower seeds, with an almond gazpacho
Raviolo of Butternut pumpkin, roasted quail, Pedro Ximinez marshmallow and poppy seed dressing
Poèle chicken breast, served with a sauté of wild mushrooms, cauliflower puree and Champagne sabayon
Deconstructed cheesecake, fresh berry coulis with a toasted sesame tuile
