Ellie’s 5 Course Tasting Menu

Amuse Bouche: Celeriac Velouté with Chive Oil and Crispy Parmesan

Seared Scallops with Pea Puree, Presunto and Lemon Zest

Pan Seared Sea Bass with Fennel and Citrus Beurre Blanc

Duck Breast with Parsnip Puree and Cherry Port Sauce

Lemon and Almond Tart with Honey Mascarpone

Amuse Bouche: Celeriac Velouté with Chive Oil and Crispy Parmesan

Seared Scallops with Pea Puree, Presunto and Lemon Zest

Pan Seared Sea Bass with Fennel and Citrus Beurre Blanc

Duck Breast with Parsnip Puree and Cherry Port Sauce

Lemon and Almond Tart with Honey Mascarpone

Amuse Bouche: Chilled Green Gazpacho with Pickled Shallots

Starter: Grilled Prawns with Roasted Red Pepper Coulis and Basil Oil

Fish: Roasted Sardines with Confit Cherry Tomatoes and Olive Tapenade

Meat: Beef Sirloin with Charred Leeks & Mustard Emulsion

Dessert: Blueberry & White Chocolate Mousse with Pistachio Dust