We were treated to a 3 course meal with excellent wine and attentive service. The deserts were a let down but the cheese board made up for it.
First a selection of breads
Starters
Potato mousseline, deep-fried frog’s legs, parsley velouté, garlic crisps
Ceviche of sea scallops, apple and cucumber salsa, lime vinaigrette, avocado and sesame crisps
Warm new season white asparagus, poached hen’s egg, pickled morels, grated hazelnuts
Carpaccio of yellow fin tuna, glazed pork belly
Mains
Whole Dover sole, watercress and lemon risotto, brown butter, capers and anchovies (for two) filleted at your table
Monkfish tail, buttered baby gem, smoked aubergine purée, deep-fried anchovy
Poached and roasted corn-fed baby chicken
Cleanse the palette
Desserts
Warm apple terrine, salted caramel sauce, prune purée
Mango parfait, pineapple carpaccio, pineapple and Pernod sorbet
Almond moelleux, rhubarb and orange, tonka bean anglaise
