Chef Frank Wilkinson
Kobe Beef Medallions with Parsnip and Apple Puree, Roasted Courgettes and Spring Onions Kobe Beef Medallions with Parsnip and Apple Puree, Roasted Courgettes and Spring Onions Roasted Red Pepper Soup with Avocado and Mango Served with Rustic Rosemary Olive Bread Roasted Filet of Lamb, with Madiera au jus, Red Onion Marmalade and Summer Vegetables Poached Fruits in Eau de Vie with Homemade Caramel Ice Cream
Image 6 Grilled Chilean Sea Bass on Pea Puree with Oven Roasted Tomato and Lemon Berre Blanc Shrimp Salad with Avocados, Cherry and Yellow Pear Tomatoes with Basil and Lemon Vinaigrette Shrimp Shumai Dumpling Appetizer Poached and Stuffed Chicken Salad with Spinach, Mixed Greens
Image 11 Beef Wellington with Mushroom Duxelle Roasted Sea Bass on Bed of Fresh Sauteed Garlic Spinach Salmon Fish Cake, Poached Egg and Béarnaise Sauce with Yellow Pepper Julienne Micro Salad Chef Wilkinson
 
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