The chef will typically arrive 3.5 hours before.
I would like to delight you with a private menu that will tickle your taste buds with ten courses of flavours and delicious tastes.
Pan fried homemade flatbread, ricotta, basil and mint tips, crushed green herbs dressing and forest mushrooms.
Toasted green & white asparagus, soft boiled duck eggs, buttermilk and roast nuts crumble
Crush mozzarella di buffalo, yellow melon, prosciutto crudo and salsa verde
Mediteranian calamari: sauted calamari, chorizo, cherry tomato, mint pesto, yellow peppers and squid broth
Cornish lamb cooked ever the embers, burnt aubergine, violet mustard and cauliflower puree
Poached Skrei cod with toasted buckwheat, black radish, celeriac puree and sauce from bones
Grilled spiced quail with date syrup, shaved fennel and tomato bulgar
White chocolate mouse with bitter cherries
Coconut mango panacotta