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Sample menu
Sample menu
Sample menu
Stone bass ceviche with mango curd, crispy oyster and Bloody Mary
Rabbit Bolognese with almond and salsify
North Atlantic hake with sauce grenobloise, celeriac and hazelnut
Hay roasted partridge with pig's head caillettes, sauternes jus and spatzle
Pressed apple with hazelnut crumble, elderberry and calvados
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