My chef's favourite menu
Amuse
Spinach arancini balls fried in cashew nuts and garlic-mayo
* * * *
Starter
Marinated beetroot carpaccio, goat cheese mousse, fresh walnuts and raspberries
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Main
Thinly sliced grilled duck breast, sweet potato pure, crispy kale
Red wine jus
* * * *
Dessert
Red wine and hibiscus flower poached pear on almond ground and vanillin ice-cream
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