Food Snob:
The Greenhouse - muse Bouche: Apple juice in rhubarb jelly with confit ginger; and beetroot cannelloni with parsnip Chantilly and beetroot coulis
Food Snob:
The Greenhouse - Les Pains: Baguette; tomato; fig & hazelnut; and mushroom & mozzarella focaccia
Food Snob:
The Greenhouse - Thai-scented butternut and mussel velouté; girolle mushrooms, tiger prawn, curry and coconut milk
Food Snob:
The Greenhouse - Limousin veal sweetbread; wild garlic caramel, glazed leek and veal jus
Food Snob:
The Greenhouse - Diver caught scallop; black trumpet mushrooms, marrow parfait and oatmeal infusion
Food Snob:
The Greenhouse - Thai-scented butternut and mussel velouté; girolle mushrooms, tiger prawn, curry and coconut milk 2
Food Snob:
The Greenhouse - Wild turbot; Chioggia beetroot, quail egg and “beurre meunière” espuma
Food Snob:
The Greenhouse - Pan-fried foie gras with Solliès figs; Sicilian lemon marmalade, goats’ cheese and basil leaves
Food Snob:
The Greenhouse - Bresse pigeon breast; sweet corn purée, liquorice, purple tatsoi and land cress salad
Food Snob:
The Greenhouse - Scottish hare “à la royale”; truffle gnocchi and Brussels sprout leaves
Food Snob:
The Greenhouse - “The last of the berries” served warm in a millefeuille; vanilla and tonka bean cream
Food Snob:
The Greenhouse - Spiced parsnip and caramelised pecan nut soufflé; Bourbon barrel matured maple syrup
Food Snob:
The Greenhouse - Petit Fours: Marshmallow with pineapple & paprika; coconut macaron with passion fruit; dark chocolate Guanaja; and chestnut & lemon milk chocolate