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.
Ravioli of Beef with Celeriac Puree and Horseradish
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