Mother’s Day Menu
Amuse
Goats Cheese and Lemon Galettes, Bacon Jam
Confit Jerusalem Artichokes, Artichoke Purée, Rocket Sauce, Pickled Mustard Seeds
Course two
Radicchio Salad, Burrata, Roast Red Peppers, Basil Sorbet, Aged Balsamic
Course three
— MEAT —
Roast Loin of Pork, Porchetta Farce, Salt Baked Celeriac, Mustard Leaf, Crab Apple Purée, Pork and Sage Jus
— VEGETARIAN —
Fondant Potato, Heirloom Pumpkin and Herb Custard, Salt Baked Celeriac, Mustard Leaf, Vegetable Jus
Course four
“Pears Helene” Spiced Vanilla Poached Pear, Vanilla Ice Cream, Whipped Mascarpone, Cardamom Gel, Bitter Chocolate Sauce