This is a very good menu - perfect for Spring and Easter celebrations
Beet liquoir, orange granola, basil oil and basil crisp
Panko king prawn with bloody marie jus
Roast pigeon and aromatic polenta served with chanterelle mushrooms, braised onion and "fake caviar"
Lime baby lamb loin marinated with cauliflower three ways - puree, cous cous and roasted florettes - served with burnt heritage carrots and lamb sauce