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entree – beef bresaola carpaccio with fennel and rocket salad, parmigiana reggiano and basil aioli
entree – asparagus, forest mushroom, rosemary and goats cheese tart with basil oil
main – warm salmon fillet on pearl couscous, roast fennel and pumpkin ragout, rocket and tomato salsa verde
main – chilli, lemon thyme and shitake soft polenta cake, warm asparagus, broad bean, tomato and olive salsa
main – confit of duck leg with wild mushrooms risotto, sautéed asparagus and crisp pancetta shards
entree – grilled dutch carrot, roasted beetroot, pomegranate, crisp shallots, chilli and lemon dressing
entree – slow baked salmon, summer salad of snow pea tendril, edible flowers
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