Chef’s Choice of Aperitifs
Foie Gras
Raspberry, Beetroot, Brioche
Doppio Raviolo
Chanterelle Mushroom, Hen Egg Yolk, Goat’s Milk
Wreck Fish
Basil, Leek, ‘Provencal’
Barbary Duck Breast
Salsify, Sichuan pepper, Blackberry
Meringue
White Chocolate, Cherry, Citrus
Single Origin Chocolate
Piedmont Hazelnut, Olive Oil, Madagascar Vanilla