Peter Ansell - Personal Chef
60@60

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4 Course

Butternut Squash Veloute, Parmesan, Truffle Oil

Confit Duck, Rocket, Spinach, Sun dried Tomatoes, Goats Cheese, Citrus Dressing

60 hour Cooked Lamb, Fondant Potato, Cauliflower Puree, Tomato Reduction

Chocolate Tart, Blue Cheese, Berry Gel