7:30pm arrival and amuse-bouche
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Grilled tiger prawns with lemon, artichoke and celery brunoise
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Roasted Scallop with artichoke soup & pickled blueberries
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Bergamot ice cream
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Wine Flight: £15 per person
Three glasses chosen and paired with each course.
My thoughts are to start with something from Sicily. Catarratto is often described with a citrus and apple character, and ansonica from the south a more salter, sharper style should pick out the classic garnishes of both dishes.
A high altitude Argentine Chardonnay should be rich and textural to compliment the artichoke (often criticised as difficult wine match)
We can finish with either a glass or red wine or sweet wine.
* Menu is suggested based on availability of ingredients, we reserve the right to substitute ingredients without prior notice.