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Saturday menu

STARTER
Garlic and chili fried red shrimps with kimchi baked cabbage, roasted peanuts, goa cress and yuzu dip and hot/soured drops

MAIN
Fried tenderloin with rosemary roasted Anya potato, dried tomato, béarnaise and broccoli asparagus

DESSERT
Chocolate pannacotta with elderflower tarte and Italian meringue, chocolate marshmallows, raspberry coulis and roasted chocolate crumble

The menu are valid to week 22-39 2019
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