Creme fraiche and Caviar
This sorbet was flavoured with lemon and served with cucumber, sweet onion, creme fraiche and caviar!
Following the amuse bouche we served:
English Cotswold Cheddar and Cauliflower Bisque
This type of soup is not really my 'cup of tea' but hopefully everyone enjoyed it.
After the bisque we had grilled pork with Prosciutto, capers, sweet potato flan and thyme scented courgettes. The sweet potato flan was similar to Dauphinoise potatoes, but set with egg instead of cream.
Below is a good photo of Sara, Darina and Ioana serving up the main course. This great trio make up 3 of our 4 female chefs.
To finish the meal we served lemon semifreddo with a basil seed sauce. Semifreddo is a frozen mousse and has a lighter texture than ice cream. The sweet sauce if garnished with basil seeds soaked in syrup until they've plumped-up. Basil seeds are widely used in Asia for sweets and cold drinks.
We hope you had a good dinner!