Peter Ansell - Personal Chef
60@60

MENU 6

10 Course

Vodka Lime – pallet cleanser

Butternut Squash Veloute, Truffle and Parmesan

Lime Cured Salmon, Crème Fresh, Birds Eye Peas

Confit Duck Salad, Horse Radish Dressing

Roast Cod Fillet – Pea Puree, Orange, Liquorice, Mint Powder, Vanilla, Saffron sSauce

Risotto of Chorizo and Asparagus

Prawn Wonton – Prawn Spring Roll

Lamb Cooked 3 ways, Macaroni Cheese

Chocolate Pot, Dehydrated Carrot

Deconstructed Mango and Peanut Butter Cheesecake