Peter Ansell - Personal Chef
60@60

MENU 4

5 Course

Vodka, Green Tea & Lime Sour

Vichyssoire, Poached Oyster, Truffle Oil

Cured Citrus Salmon, Beetroot Puree

Confit Duck Leg, Amalgamated Cannelloni Beans, Reduced Spiced Balsamic

Separated Lemon Tart