FINE DINE CHAM

Grilled sea-bass fillet, asparagus. Brunoise of fennel, shallot, carrots, dill and tarragon, confit organic chicken yolk, Lime and corriander emulsion... Asparagus, chive and spring tomme tartlet, Wild flowers, pickled cauliflower, Shallot and white grape confiture... Ryan uses fresh, locally sourced and seasonal produce wherever he can, so the menu designed for you will be thought of to incorporate this.