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curator
Smoked trout with green salad, a tarragon and cream dressing
Cinnamon madeleines with winter caramel sauce
Duck with plum sauce and crispy seaweed
Spaghetti vongole
Prawn dim sum
Black forest gâteau with chocolate sauce
Duo of lamb with paloise sauce and crushed new potatoes and green beans
Butternut squash and pineapple tarte tatin with vanilla ice cream
Salt and pepper deep-fried squid with yuzu mayonnaise and spring onion salad
Lamb hotpot with seasonal cabbage
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