Phew, tonight... We both had an Amuse Bouche of Tempura Anchovy, with a tomato volute, I then had for starter quail done four ways including as a scotch egg ! Followed by venison and rounded off with a chocolate, hazelnut, salted caramel and apricot ;-) I also had a different wine for each course ! Hic !
Lesley had her fill of fish, with mackerel and White chocolate for a starter, skate with an exotic dressing and salad followed by a strawberry, rhubarb and Rose water sorbet !
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