The menu for the evening:
Merguez on coconut and caramelized onion crackers. Lamb bacon and mint jelly layers. Lamb and olive skewers.
Butternut squash bisque with a fresh mixed greens laughing crow salad, topped with citrus and a champagne vinigarrete.
Farmhouse terrine with pomegranate, preserved lemons, and a mushroom duxelle .
Sumac crusted lamb rack, roast yam, celeriac puree, confit fennel and leek.
Cranachan; a traditional Scottish dessert made with berries and our house made granola and coconut cream.