Peter Ansell - Personal Chef
60@60

MENU 3

5 Course

Butternut Squash Veloute, Parmesan, Truffle Oil

Cured Salmon, Lime Crème Fresh, Birds Eye Peas

Risotto of Chorizo, Asparagus, Chorizo Oil, Aged Balsamic Reduction

Lamb Ragu, Lamb Cutlet, Fondant Potato, Haricot Vert, Tomato Confit

Deconstructed Mango and Peanut Butter Cheesecake