served with a yogurt sauce
fresh prawns with lemon in a cocktail sauce
with romaine hearts, parmesan & freshly baked croutons
cognac flamed prawn and halibut broth garnished with crème fraiche
served with a peach salsa & lime aioli; garnished with lemon & pea shoots
beef tenderloin topped with garlic Boursin cheese
heavy cream & liquid nitrogen with crème de menthe
