Dutch boy started off with Bass and Oyster Crudo quite awash with the sea's iodine!
Contre Filet on the Rotesserie with Truffles and Carrots
This is the kind of comfort food that insulates from the wind and blowing drizzle, the burned edges of the warm rare crimson steak was cut with sweetness from the almost confit'ed carrot.
This was my main course Caramelised Scallops, on crispy bacon, ratte potatoes and Black TRUFFLE
Oh TATIN, can anything be so exquisitely welcoming to finish a meal on, oh there is one thing.....
A Vanilla Souffle with salted caramel poured through the middle.
You see it makes sense to have a certain intimacy with those you dine. It's the best way to poach a taste!