Appetizer
Brown Crab with Celeriac
Salt baked Celeriac with Brown Crab and Herb Salad
Starter
Scallop and Cauliflower
Pan seared Scallop and roasted Cauliflower Puree along with textures of Apples
or
Wild Mushroom Risotto(V)
Served with 63 Degree Sous Vide Egg
Main
Lamb and Carrot
Sous vide Lamb with Carrot Puree along with textures of Carrots
Dessert
Chocolate Ganache with Vanilla Ice Cream
Chocolate Ganache and Vanilla Ice Cream topped with decorative Fresh Fruits
