Mains, Honey lamb ribs with gorgonzola mashed potato, roasted vegetable and natural jus served with Ca’del Bosco Carmenero
Lemon crème chiboust with sable crumble and strawberry sauce
Breads
Squid Ink Gnocchi in triple cheese sauce, featuring chewy potato dumpling balls brightly infused with colours and briny flavours of squid, further laid with extra rich and creamy cheese sauce.
Interior
Hommade Smokey Rosemary Salmon with Orange Cinnamon Drizzle