first course

 

asparagus risotto

fava bean puree with olives, french feta and garlic toasts

grilled asparagus with speck, pea shoots and chive hollandaise

asparagus with tomato dressing and crème fraiche

potato and watercress soup

 

 

main course

 

veal ossobucco with saffron risotto, fresh peas and pea shoots

sea bass with ras al hanout roasted cauliflower and spinach

lamb daube with creamy polenta

steak with black olive aïoli, roasted fingerlings potatoes and asparagus ratatouille

grilled lamb chops with skordalia, roasted asparagus and grilled tomato

red snapper with sautéed cherry tomatoes, rosemary, olive and roasted fingerling potatoes

oven roasted salmon with french green lentils, roasted vegetable and  lemon aioli

 

dessert

 

rhubarb tart with  crème fraiche gelato

cherry crostata with crème fraiche

earl grey panna cotta with orange and currant biscuits

raspberry crème brulee

pavlova with lemon curd ice cream and roasted rhubarb

lillet soaked savarin with roasted rhubarb and strawberry compote

lemon ice cream profiteroles with raspberries and sababyon

olive oil cake with raspberries and fig gelato