The Working Lunch, 19th May

 
Starter
Sicilian Marinda tomato, burrata mozzarella and herb vinaigrette.
Country terrine of chicken livers and pork, spring leaves.
Velouté of new season garlic, fresh ricotta cheese dumpling.
 
Main
Slow cooked Welsh lamb, fresh herb gnocchi, peas, ricotta.
Cod fillet, warm salad of octopus, Marinda tomatoes and chickpeas.
Baked cooked aubergine Iranian style, herb salad, fermented whey.
 
Dessert
Cold chocolate fondant, banana ice cream.
Today’s cheese – Pont L’Eveque.
Coffee, cannelé and chocolate.