2nd - 7th courses in my 7 course #Degustation :
2nd course: Grilled #lamb cutlet (minced) with mint and currant couscous, sautéed garden beets, yuzu and honey soy sauce
Eye of loin #carpaccio , finger lime, pickled black garlic, quince emulsion
Smoked pig jowl. fan shell razor clams (out of frame), #shiitake , sea cucumber crackling, radicchio, black garlic aged mirin. Cherries.
Catch of the day and black #truffle in filo pastry, wrapped in #bacon , baby spinach, black butter and pomme crisp
Caramelised (internally) #Banana pudding, cradled in a #GlutenFree Coppia ferrarese bun with lashings of Orange Beurre Blanc Sauce
And to finish up with dessert:
Baked #cheesecake and sticky toffee with variation sof rhubarb centre lightly dusted with mixed spice and vanilla extract. Flavours turned up to maximum 18!