Tasting Menu

Duck consommé, foie gras and sesame ravioli,

morel mushroom and fried brioche

Tartare of house cured organic salmon and scallop, sauce ponzu, beetroot, orange and coriander

Pressed foie gras with farmyard jelly and ice wine verjus,

watercress and hazelnut salad

Slow cooked oxtail, celeriac and horseradish puree, macaroni, oxtail minestrone

John dory, sweet fennel, citrus fruit sauce, Dublin bay brown shrimp and black sesame oil

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Amadei 66%, toscan balck hot chocolate souffle, blood orange sorbet

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Tea/Coffee & Petit Fours