New dishes for the Spring Menu. pork tenderloin, crispy kale and garlic, quinoa with apricots, fondant potatoes, charred fennel, smoked aubergine puree, mushroom demi.

New dishes for the Spring Menu.

pork tenderloin, crispy kale and garlic, quinoa with apricots, fondant potatoes, charred fennel, smoked aubergine puree, mushroom demi.
Dave García

Dave García

Sous Chef 21st October 2018

New dishes for the Spring Menu. pork tenderloin, crispy kale and garlic, quinoa with apricots, fondant potatoes, charred fennel, smoked aubergine puree, mushroom demi.