Pan fried duck liver, glazed kirsch cherries, gingermut crumb, black cherry gel.
Sancerre, Les Collinettes, Joseph Mellot.
Pan fried wild sea bass, parmesan risotto balls, sun dried tomato sauce and nettle pesto.
Chateau Lyonnatt Lussac Saint-Emilion.
A selection of English and continental cheese, celery, grape, sultana chutney, truffle.
A glass of 20 year-old Tawny Port.
|What heaven feels like|