Pollock three ways, lemon balm confit, smoked pate, beetroot cure. Beurre noisette crumb, pickled fennel, fennel gel, citrus powder, pain perdue

Pollock three ways, lemon balm confit, smoked pate, beetroot cure. Beurre noisette crumb, pickled fennel, fennel gel, citrus powder, pain perdue
Patrick Kelly

Patrick Kelly

Student Chef 19th April 2019

Pollock three ways, lemon balm confit, smoked pate, beetroot cure. Beurre noisette crumb, pickled fennel, fennel gel, citrus powder, pain perdue