SNACKS

Deep fried olives stuffed with anchovy and chilli

Fried brioche with venison tartare, beetroot & comte

 

FIRST COURSE

Leeks vinaigrette & a soft boiled egg

 

SECOND COURSE

Crab risotto, saffron aioli & olive oil

 

MAIN COURSE

Herb crusted lamb, pomme anna & cabbage

 

DESSERT

Chestnut tiramisu

 

Menu – 14.900