We were given amuse bouches to start and bread with oil and balsamic.
J had for main course: Monkfish with artichoke, pear, onion, ginger and lardons. Beautifully subtle.
And for pud: Granny Smith apple tart with caramel sauce and vanilla ice cream. Irresistibly hearty.
D had for main course: Duck with plantain and green beans in a Peking sauce. Gorgeous and tender.
And pud: Blood Orange Pannacotta. Light as a feather but watch those calories! We shared a bottle of Napa Valley Sauvignon Blanc and finished with Lattes. Totalling $133 inc tip.
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