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2012-11-19
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Amuse bouche of baked cannelloni with cheese & orange. Roasted beetroot with goat cheese, portobello mushrooms & walnuts. A terrific salad if you adore beetroot, with a salty boost from the cheese and nuts. Pan-fried scallops with tomato & paprika risotto, mango salsa & citrus sauce. One of the few disappointments here; the scallops weren't moist and juicy enough. The risotto had an interesting taste though, reminiscent of a mild Indian curry. Manjari chocolate ganache with coffee anglaise &
Amuse bouche of baked cannelloni with cheese & orange.
Roasted beetroot with goat cheese, portobello mushrooms & walnuts. A terrific salad if you adore beetroot, with a salty boost from the cheese and nuts.
Pan-fried scallops with tomato & paprika risotto, mango salsa & citrus sauce. One of the few disappointments here; the scallops weren't moist and juicy enough. The risotto had an interesting taste though, reminiscent of a mild Indian curry.
Manjari chocolate ganache with coffee anglaise & choc sorbet. Decadence redefined.
Hazelnut creme brulee with blueberry compote & yogurt sorbet. The nutty scent was a nice twist to what would otherwise be a cliched dessert.
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