Amuse Bouche

imageA little pre dinner taster, in the bottom of the glass are some diced Finesse pickled baby carrots, this topped with an intense carrot cream & this is topped with a coriander foam.

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All quite intense flavours to awaken the palate before dinner, the foam is made by blending blanched coriander into a mix of warm milk & cream, then pouring into a cream whipper & gasing with two n2o cartridges, creates a very light foam which holds its shape.

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