Classes & workshops

CULINARY

Choice of Starter Marbled duck foie gras in a mulled wine jus, spiced poached pears and toasted brioche Scallops, onions with turmeric, white radishes, carrots and a hint of liquorice Snails cooked with fregola sarda, watercress shoots and bordelaise sauce Plain cooked crab, cream of grapefruit, avocado and lightly peppered pomelo seeds Choice of Main Course Fillet of sea bass, celery and shellfish risotto, shrimp cream and Arënkha pearls,Rump of veal in a walnut crust, Royan ravioli, black radishes, Chinese artichokes and raisins,Pan-fried fillet of beef and foie gras, gnocchi, eryngii mushrooms and red wine sauce Bigarade duckling in orange sauce, creamy rustic polenta and braised turnips Choice of Dessert Mango, coconut and passion fruit Opéra cake with cubed mango Creamy chocolate crisp with two lemons, lemon and almond marmalade Bostock brioche, roasted pineapple and exotic sorbet Baked Alaska and citrus pear coulis Vegetarian Options Pressed quinoa and tofu terrine