first course
 
MENU

 

Oyster ‘Pie’

Kusshi, Buttermilk, Apple, Cilantro, Chive Blossom

 

 

Charred Cabbage Salad

Savoy, Charmoula, Cauliflower, Trout Roe, Preserved Lemon

 

NEW YEAR'S EVE MENU

 
second course 

 

 

Tagliatelle

Caviar, Creme Fraiche, Shallot, Egg, Chives

 

 

Risotto

Beet Root, Horseradish, Black Truffle Coulis, Lovage

 

 

 

 

 

 

 

 

 

 

third course
 

 

Pan Roasted Diver Scallops

Melted Leeks, Sweet & Sour Salsify, Mandarin Orange

 

 

Hen Roulade

Consommé, Turnip, Porcini, Parsley Oil 

 

95/ Person

 

Select One Item Per Course

FOURTH course
 

  

Baked Coconut Custard

Saffron Cremeaux, Finger Lime, Kaffir Lime Crumble

 

 

Chocolate Pavlova

Chocolate-Caramel Pudding, Cranberry Chutney, Mulled Cider Broth