Chef Emily

Beetroot Carpaccio With Citrus And Pistachio (V) (Thinly Sliced Roasted Beetroot, Garnished With Orange Segments, Toasted Pistachios, And A Light Balsamic Reduction.)

Braised Short Rib Of Beef Slow Cooked In Herbs And Red Wine (Served With Creamy Polenta, Roasted Garlic Puree And Glazed Veg)

Saffron Risotto With Braised Beef Cheek

Dark Chocolate And Hazelnut Torte (Rich, Flourless Dark Chocolate Torte With A Hazelnut Crust, Served With A Dollop Of Crème Fraîche)

Lemon Tart (Zesty Lemon Curd Filling In A Crisp Pastry Shell, Garnished With A Berry Compote.)