04 June 2022 – Fricassee of quail served with aubergine and leeks, cauliflower puree and an orange sauce
11 June 2022 – Grilled sirloin served with a poached marrow bone, red shallots, glazed baby beets and a tender herb butter
18 June 2022 – Citrus seared tuna served with deep fried glass noodles and a salsa verde
25 June 2022– Roast lamb loin served on a white bean puree, fig chutney, wilted greens, and charred Brussel sprouts.
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