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Supper club 4 2022



Pure’ artichoke with steamed mozzarella dumpling, olive, chilli, anchovies tapenade, tomato reduction finished with fresh basil and lemon dressing


Chicken falafel with brinjal pickle, date and cumin chutney, celery salad and madumbie crisps


Crisp pork belly with corn pure, potato and roast garlic gnocchi, confit of citrus, cashews, coriander dressing with intense jus finished with green bean achar


Backed Pear, walnut rosemary crumble, whipped cream cheese, gorgonzola ice cream, port reduction, pear and black pepper jellies




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