Feb 12, 2010 | Contributor: Carol DriverFine Dining: On the face of it, the menu is beautifully simple.
The panna cotta, parmesan and cauliflower emulsion amuse bouche translates to cauliflower cheese; the soft duck egg, chestnut mushrooms, watercress veloute with Roquefort and truffle soldiers is clearly dippy egg and cheesy toast – and obviously confit lamb belly, beetroot, roast onion and ticklemore is lamb with a tasty sauce.... Read More |
