Mediterranean Fusion

To choose one for each course:

Canapes

— 3 canapes to discuss with the chef

Starter

— Handmade tortelloni filled with black truffle and ricotta, parmesan sauce, and porcini powder (VG)
— Handmade ravioli filled with spinach and ricotta, cherry tomato passata, and mozzarella pearls (VG)
— Beetroot risotto, burrata cream, and hazelnuts (GF/VG)
— Celeriac veloute with tomato petals and croutons (VG)

Main Course

— 8 hours slow cook beef with mushroom and red wine sauce (GF)
— Oven baked duck breast (GF)
— Sea bass fillet (GF)
— French bavette fillet (GF)

Dessert

— Creme brûlée (VG/GF)
— Chocolate mousse with creme chantilly and berries (VG/GF)
— Tiramisú (VG)
— Sticky toffee pudding (VG)