Week from September 26 to 30 (excluding public holidays) Starter Creamy lobster bisque, sea bream tartare and lovage apple condiment Main course Leg of lamb confit overnight, brown jus with rosemary, clapshot and candied shallot OR Duo of pike perch and pike, espuma meunière butter and venerated rice risotto Dessert Vanilla mille-feuille, confit […]
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