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Vegetarian tasting menu
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Amuse bouche — parmesan, black olive, radish
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Pre-starter: vermicelli-wrapped quail's egg (deep fried), chestnuts, mushroom
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Salad of green beans, fresh nectarine and hazelnuts
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Heritage tomatoes, goat's cheese, dried olives, green tomato juice
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Parmesan gnocchi with sweetcorn and girolles
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Curd of hampshire buffalo milk, mushroom consommé and Saint-Nectaire on toast
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Saint-Nectaire on toast
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Saint-Nectaire on toast
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Clay-baked beetroot
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Clay-baked beetroot
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New season beetroot with cherries and smoked oil
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Aubergine glazed in black sugar and garlic with spinach and shiso
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Cheeses
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Pre-dessert — frozen mandarin, sea buckthorn curd, lemon verbena meringue
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Mille feuile of vanilla, mango with kaffir lime ice cream
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Petit fours — mandarin jelly, choux, eucalyptus chocolate