a taste of something new with these stylish recipes from Chef de Cuisine William
Wild Tasmanian Trout Mi-Cuit, Asparagus, Truffle and Sour Cream Vinaigrette, Grated Egg, Caviar
Fresh salmon medium-cooked for a sensational texture. With a luscious combination of accompanying flavours.
Guinea Fowl Sous Vide Breast & Stuffed Leg, Wilted Arugula, Gnocchi & Chanterelles
A classic game dish appetisingly garnished.