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with curry glaze
with sweet Thai dressing
with fondant tomatoes and avocado
with an almond and tomato salsa and red pepper reduction
with asparagus tossed in cider vinegar dressing
with toasted brioche, green bean and walnut salad, and mustard vinaigrette
with a soft poached egg
with red onion jam
with buckwheat blinis and a chive and sour cream dressing
with a mango tart tatin and madeira jus
with mascarpone and parmesan
tossed with crayfish, pine nuts, arugula, red peppers and basil pesto
with shaved parmesan and truffle oil
with a puree of peas
with choi sum, water chestnuts and a sesame glaze
with braised broad beans, sweet corn, cream and garlic
with caramelised fennel and beurre blanc
with a spiced basil and coriander cream and lime scented rice
with lemon and hollandaise sauce
with wild mushrooms and roasted parsnips
with beignets potatoes and duck jus
with a grain mustard sauce
with pommes frites and bearnaise
with mozzarella, rosti potato and red pepper chutney
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