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BOILED DUCK EGG ON BRIOCHE WITH HERB BUTTER & HERB SALT
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LEEK TERRINE, CHILLI, GOAT’S CHEESE & BAGUETTE
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Preserved Pear Souffle & Cream
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ASPARAGUS SOUP TOPPED WITH CURIO BAY PECORINO & OLIVE OIL
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ROSTI WITH SOFT EGGS, PEAS & HERBS
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AL BROWN, FEDERAL DELI CORNED BEEF WITH PEA HASH & FRIED EGG
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PETER GORDON, THE SUGAR CLUB ÇILBIR – TURKISH EGGS
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JEFF TAN – HUAMI CLEAR SOUP & FRESH PRAWN WONTONS
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CAPITOL RESTAURANT PARMESAN-CRUMBED LAMB’S LIVER WITH GORGONZOLA DRESSED BABY SPINACH
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SEAN CONNELLY, THE GRILL YORKSHIRE PUDDING
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