Last night's Formal Hall menu featured a trio of recipes from the amazeing cookbook Maze, by Jason Atherton.
We began with a pea soup, our first chilled soup of the season, garnished with Parmesan ice cream and pea shoots.
Next came a papillote of sea bass, filled with artichokes, fennel, courgettes, herbs, butter and white wine.
For the sweet, we featured a wonderfully fresh basil sorbet accompanied by marinated peaches, strawberry jelly and fresh fruit! WOW!
Bon Appetite!
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