Sunday lunch with canapés 

​

Sancks

Cured sea bass with grapefruit, parsley emulsion and fennel frond.

Wild mushroom tartlet with toasted hazelnuts & sage

Paired with (Semillon dominant) white Bordeaux

​

Starter

‘King Prawn Mac n’ Cheese’ 

Baked penne, aged gouda, parmesan, vintage cheddar and griddled king prawns

Paired with Rosé Champagne

​

White & Red served to the table

Tasmanian Chardonnay

Californian Cabernet Sauvignon

​

Interlude

Duck leg and orange bon bons with blackberry ketchup

​

Main

Slow Roast Lamb Shoulder, pea, shallot, roast potatoes, anchovy & garlic crumb, redcurrant & lamb sauce.

​

Dessert

‘Chocolate & cherry sundae’ 

Chocolate genoise, chocolate ganache, vanilla ice cream, cherries, cherry espuma

Paired with Tawny Port