Enjoy a four-course set dinner starting with the restaurant’s seafood selection of oyster vichyssoise and harenga caviar with dill ocean trout. Followed by the in-between offerings of white asparagus cream soup, coriander oil, mango balsamic glazed foie gras, toasted brioche and truffle custard. You then have a choice of two mains options of either compressed slow braised wagyu short rib, parsnip and bone marrow crust, roasted spices dusted scampi, fennel and persimmon or slow cooked turkey leg galantine, artichoke ravioli, with cranberry jelly and sauce. Mince pie, warm ginger bread pudding, raisin ice cream and white chocolate berry logs will be served as desserts.
|Event phone:||03 2263 7555|