We will be celebrating all three days (Friday, Saturday and Sunday) with a different 3 course menu for each day. Menu is subject to change. Prices TBA. Menu will be available in full or à la carte.
FRIDAY Feb 12th
(First Course) Fried Chickpeas & Roast Cauliflower. Spiced yogurt dressing, fresh herbs, barberries, pistachios.
(Second Course) House Smoked Alaskan Black Cod. Squid ink gnocchi, saffron lemon cream, micro cinnamon basil.
(Third Course) Crème brûlée. Vanilla, honey and geranium.
SATURDAY Feb 13th
(First Course) Duck Carpaccio. Frangelico aoili, garden cress, pine nuts, parmesan.
(Second Course) Squid Ink Risotto. Grilled Argentinian sweet prawns, scallops, salsa verde.
(Third Course) Chocolate Ganache Torte. Maple mascarpone, hazelnut streusel.
SUNDAY Feb 14th
(First Course) Celeriac Apple Soup. Fresh horseradish, burnt cheddar gremolata.
(Second Course) 12oz Angus Beef Striploin. Pomme Anna, sunchoke puree, hedgehog mushrooms, demi glace.
(Third Course) Caramel Bundino. Sea salt, olive oil.