Last Saturday we celebrated Max Ernst with a joyful meal.
To start with – turquoise cocktails, with the scent of elderflower champagne and some base notes of juniper and peach with warm olives and salt and pepper walnuts
Menu
- Smoked salmon fish bites with fried capers, wasabi mayo and rocket
- Cream of parsnip soup, berber spices, sour cream and pesto garnish and walnut dukkah
- Seedy bread
- Slow roast pork, crackling, warm carrot salad, mushy peas, baked onion and grainy mustard gravy
- Labneh cheese ball with roast hazelnuts, pickled walnuts, globe carrots and kale
- Creme brulee with tamarillo compote and Limoncello
- Tea, coffee, a lemon curd macaron and red fruit liqueurs