Crispy shrimp with herb aioli. The coating was delightfully crispy and the meat inside perfectly just "undercooked".
Beef carpaccio on crostini with pickled sun choke, truffled mayo and crispy shallot. A good reception app.
Mango rolls with daikon radish, thin sliced cucumber and mango puree dressed with nam prik vinaigrette. A very good dish but just a touch too spicy for a wine dinner so we dropped this course.
Chorizo stuffed fried olive with romesco pureee. This will be a nice app for the reception.
Tuna, Belgian endive, red pepper jelly, fried rice balls with herbed aioli and a touch of ginger. Another good reception app.
Scallop and crab mousseline sausage with cured pork jowel on spring pea and herb puree. A very good combination of flavours and textures. The nutty flavour of the ham was a rich complement for the scallop.
Ricotta gnudi, parmesan foam, porcini puree on the base with mushroom stock and sauteed mushrooms and chives. An earthy palate pleasing dish.
Tender, perfectly cooked, roast lamb sirloin with rosemary lamb reduction, rosemary and goats milk yogurt accompanied by quinoa, green beans, fava beans.
Roasted chicken with baby turnips, cipolinni onion, double smoked bacon, Jerusalem artichoke puree with a chicken reduction. A nice dish that was less interesting so it was dropped from the range of courses.
Coffee pot de creme with burnt marshmallow, topped with gold flecks; mixed fruits on skewers, rhubarb macaroons and caramel popcorn, all just for fun.