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Canapés to begin

Roasted beet and cashew cream
Pea greens, toasted barley

Albacore tuna tartare on toast
horseradish emulsion, lemon

Stuffed pomme dauphine
Qualicum creme fraiche, chive, young greens


Spot Prawn bisque
Tarragon, spot prawn ceviche, garden tomato

‘Mille feuille’ new potato

Roasted sunchoke puree

Confit leg of duck
‘Heron’s wake’ tea soaked cherry gastrique

Birch syrop glazed japanese turnip, beetroot and carrot

Toasted walnut and pear salad
Aged balsamic, young basil

Arugula walnut pesto


Lemon and raspberry
Meyer lemon semifredo,lemon and raspberry coulis, raspberry dust, almond, raspberry sorbet

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