Mike Reed Writes:
Amuse bouche
Mike Reed Writes:
Bread and butter
Mike Reed Writes:
Starter: marinated scallop, apple vinegar, lardo crudo and aciduated apple
Mike Reed Writes:
Main: Romney lamb marinated in ewe’s milk with green olive and confit garlic
Mike Reed Writes:
Décor
Mike Reed Writes:
Candied beetroot
Mike Reed Writes:
Coffee and petits-fours
Mike Reed Writes:
Décor
Mike Reed Writes:
Simple things, beautifully done