Caramelised Pineapple, Vanilla Butter, Gold Rum and Coconut Ice-Cream
An exotic flavour for a delicious dessert which includes using Onfalós in an unusual way,
for caramelising.

Mulard Duck Breast, Sweet-Strong Orange and Spice Sauce, with Golden Fruit & Winter Vegetables
An original reinterpretation of the classic
duck à l'orange

Wild Salmon and Potato Kebebs with Green Sauce, Capers and Red Shiso
This dish can be made beforehand and served cold. Perfect with a glass of Prosecco to keep our guests happy before they take their place at table.