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Paupiette of Sea Bass with a Korma Flavoured Basmati & Crayfish Stuffing
Served with carrot and courgette ribbons and a creamy korma sauce.
Kedgeree
Thyme Roasted Guinea Fowl
On Sweet Potato Cream with Wild Mushroom and Parmesan Risotto Pane.
Rhubarb Rice Pudding
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Chinese Chicken Curry
Chinese style chicken with ginger, chilli and pak choi with crunchy toasted cashews.
Tamarind Pineapple with Arborio Rice Ice Cream
With coconut, rice granola and pistachio.
