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Saturday menu

STARTER
Panko seared scallop with pickled cauliflower and bok choy, ponzu ailoi, smoked cauliflower puré and toasted almonds

MAIN
Slow roasted strip of venison with warm autumn-kale salad, roasted yellow beets, cranberry, red beet cream and balsamic au jus and roasted potatoes

DESSERT
Milk chocolate ganache in a flan with Italian meringue, salt toffee cookie with peanuts, mango gel and baked passionfruit cream

The menu are valid from week 40 2019 to week 1 2020
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