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Tasting menu
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Butter & amuse bouche — parmesan, black olive, radish
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Bacon & onion brioche
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Pre-starter: vermicelli-wrapped quail's egg (deep fried), chestnuts, mushroom
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Heritage tomatoes, goat's cheese, dried olives, green tomato juice
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Ceviche of scallops, radish, frozen horseradish, seaweed and herb oil
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Ceviche of scallops, radish, frozen horseradish, seaweed and herb oil
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Salad of heritage tomatoes, goat's cheese cigar, black olives, bonito, green tomato juice
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Flame grilled mackerel, avocado, celtic mustard & shiso
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Lobster, grilled leek, new potatoes, Riesling
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The whole jowl, eight hours cooked in liquorice spices
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Pork jowl, crackling, chinese tea, prune, celeriac
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Proper cutlery
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Sika deer, beetroots, blackberry, game sausage, gratin crisp & bone marrow
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Sika deer & plate mess
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The incredible dessert wine. All your autumn fruits and spices.
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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