PARSNIP & MADRAS VELOUTE

Yoghurt, coriander, bombay mix
*Fleurie, Vieilles Vignes, Domaine de Gry Sablon, 2015

ROASTED PEAR

Maple, lemon, walnuts, Blue cheese dressing
*Chablis Billaud Simon, Burgundy, 2015

AGNOLOTTI

Pumpkin, sage, orange, cavolo nero
*Crozes- Hermitage, Paul Jaboulet, Rhône, France, 2015

PARSLEY RISOTTO

Bosworth ash goats cheese, lemon, black garlic
*Humilitat, Carinena, Garnacha, Priorat, 2014

CHOCOLATE GANACHE

Hazelnut, crème fraîche, sea buckthorn
*Nederburg, Noble Late Harvest, South Africa

PERL WEN CHEESE

Wiltshire truffle, honey, toasted brioche
*Little, Yering Chardonnay, Yarra valley, Australia, 2015

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