Canapés
1. Toasted dark rye - Salmon gravalax - burnt lemon cream - cucumber caviar
2. Slow braised chorizo - port and thyme reduction - red pepper Ragu - roasted chicken skin
Starter
Pan seared I.O.W scallop - sweet pea and sea vegetable emulsion - crispy foraged kelp - clam and bacon butter.
Main course
Eight hour slow cooked, pressed I.O.W pork belly - heritage carrot textures - baby potato fondants - wild mushroom and pink peppercorn fricassee.
Dessert
"Dubai chocolate" tartlette - pistachio crumble - honey and lavender gelato
Petit fours
Mermaid gin and tonic jellies - lemon sherbert - popping candy
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