Rump of lamb, roasted carrot purée, black garlic emulsion, fermented turnips, nasturtium and lemon thyme jus.

Rump of lamb, roasted carrot purée, black garlic emulsion, fermented turnips, nasturtium and lemon thyme jus.
Pierre Schaeffer

Pierre Schaeffer

Executive Chef 21st October 2019

Rump of lamb, roasted carrot purée, black garlic emulsion, fermented turnips, nasturtium and lemon thyme jus.