Sticky rack of Lamb glazed with red currant jelly, balsamic and black pepper jus.
Served with steamed brocollini, garlic roasted cherry tomatoes and crunchy semolina and rosemary potatoes
Palate cleanser of tiny cubed apples with mandarin and passionfruit jelly cubes
White chocolate souffle with pears poached in port and star anise
For menus or to make a booking please see our website at
Bon Appetit!
