A Selection of

	Camembert - French, cow’s milk, soft ripened molded white rind cherry berry compote
	Saint nectaine - French, cow’s milk, slight after taste of mushij hazelnut orange confit
	Herb Boursin - French, smooth and creamy cow milk flavour w herb & garlic dried fruit mustard
	Comte - French, cow’s milk, pressed, made only from the Mont beliand Cow Milk
	Manchego - Spanish, sheeps milk, semi hard, nutty, zesty& exuberant flavour with watermelon marmalade and quince paste
	Epoisse - French, cow’s milk, strong smell, spicy aroma, complex and first produced by monks
	Caroffa & Tartufo - Italian, cow’s milk & sheep’s milk, semi soft, flavour w truffle and honey apple syrup

   

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	La burgundy snail w herb butter and tomato fondue
	Baked stuffed crab shell
	Pan-fried sea scallop and goose liver w balsamic vinegar
	Yellow fin tuna tartare, crispy workane bread & wasabi mayonnaise D
	Spinach and lemon thyme w homemade ricotta & nutmeg filo cigar- aged compote V,G
	Coffin bay oysters/bamboo steam oysters, ginger & shallots or pickled ginger & Chinese black vinegar D,G
	Half shell scallop, Asian fused herb salad D,G
	Spiced duck breast w blueberry vinaigrette & miso braised eggplant relish
	Shot- salt cod croquettes w remesco & roasted garlic cream
	Pie of version & quince V

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