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Tanqua Showcase Lunch
Local venison, potato rosti, beetroot ketchup and tarragon
Sourdough cracker, labneh, new season asparagus and dill
Smoked trout tartlet, sweet onion, horseradish and creme fraiche
Crispy quail egg, new season asparagus and hollandaise
Local 50 day dry aged Red Pol beef cooked over oak on the Big Green Egg
Roast organic beetroot, ajo blanco, toasted marcona almonds and dill
Jersey royals with wild garlic salsa verde
Fine beans with hazelnuts, radicchio and burnt lemon
Buttermilk panna cotta, rhubarb and caramelised oats
So much thought goes into these little bites
Imaginative food, while standing up
Seasonal and elegant al la carte
We know a thing or two about meat and flames
