Culinary Plating March 18, 2025Roast pork tenderloin, squash “fondant”, purée of squash, caramelised apple, sherry sauce.
Culinary Plating March 18, 2025American wagyu tenderloin on bed of Brussel, Kale salad. Confit potato on Cauliflower puree. Balsamic, Red Wine reduction on rim.
Culinary Plating March 17, 2025Thai Green Curry with English Pea, and Marinated Eggplant, served with Jasmine Pilaf
