Entre

Escabeche of Yellowfin Tuna with Aubergine puree and herbs

Light but packed with the most delicate of flavours, this dish is the perfect way to start off the evening. The earthy smokiness of the aubergine puree is the perfect companion to the sharp and tasty escabeche and the home cured and slightly seared Tuna.

Starter

Ravioli of Beef with Celeriac Puree and Horseradish

A welcome and popular favourite, the beef is marinated and cooked slowly so that it soaks up the wonderful flavours of the marinade which is the used to bind the beef for the Ravioli. Utter heaven when combined with horseradish sauce

Main Course

Slow cooked lamb shoulder with Piperade and Goat’s Cheese Ravioli

The goats cheese and Piperade (a mixture of onions, garlic and piquillo peppers) are the perfect backdrop for this lamb dish, providing a lovely sweet and acidic flavour.

Dessert

Caramelised Peaches with Lavender Ice Cream

Yes, I’m at it again. I love the use of lavender in cooking and there is no better combination than in this dish.