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september, figs, turkey
dark, sweet and sour rye bread for 'breakfast'
'toast and jam' homemade fig & pluot jam
lamb loin, lamb belly, roasted figs, smoked eggplant puree, mint yoghurt, onion puree, pickled onion, roasted shallots, pomegranate
fig, honey, walnuts, goats curd, charred spring onion, coriander seeds, mint
halibut, roast red pepper puree, semi dried figs and tomatoes, seaweed, samphire
plating main courses
'calm before the storm'... my guests settling into the evening before tucking into the feast
pomelo salad to cleanse the palate
final piece of the jigsaw, special varieties of grape, plum and date served with 3 brilliant cheeses picked by my old pal Paul
guests admiring the night views over the marina
guest feedback.
Home
About
Seasons and menus
previous events
Event Bookings / Contact