Spring 2019


Roast miniature potatoes with sour cream and chive

Baked quails eggs with celery salt

Pea and truffle tartlets

Rye crisp breads with smoked salmon, sour cream and caviar

Beef crostini with salsa verde

Ham croquettes with lemon aioli


Sicilian arancini with arabiatta sauce

Chicken liver parfait with tomato and ginger relish served with brioche

Crispy duck salad with watercress and orange sauce

Burrata with asparagus and pistachio gremolata

Salmon ceviche with shaved fennel and avocado


Lamb loin with burnt aubergine pureé,

olive oil mash, green salsa and roast red pepper

Pan fried duck breast with orange and hazelnut sauce, boulangere potatoes, roast celeriac, and red wine sauce

Sea bass with beurre blanc, ginger braised fennel and roast new potatoes

Beef fillet with red wine sauce, dauphinoise potatoes, tenderstem

broccoli and charred shallots

Pork belly with apple and walnut salsa, butternut squash puree and wilted spinach



Vanilla panna cotta with poached rhubarb and ginger and almond crumb

Chocolate tart with raspberry and hazelnuts

Brandy apples with gingerbread sponge and mascarpone cream

pavlova with elderflower strawberries and vanilla cream

© 2019 food by Lettice

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