Also delicious is a fennel, parsley and parmesan salad - everything sliced to a millimetres' thickness. The flavours are alive, enhanced only with lemon and extra-virgin olive oil. The fourth salad made with apple match sticks, cranberries and watercress is served with a warm filo beggar's purse filled with herbed goat's cheese. If your appetite is craving soup as opposed to salad at this time of year, try the veloute of green pea soup with croutons and crispy lardons. The perfectly seasoned, bright green potage provides a first taste of spring, enhanced so perfectly with the earthy fried lardons and garlic croutons.
Main courses are for the most part successful.
You won't go wrong with the marinated grilled shrimp with basmati rice, brunoise of vegetables, and curry emulsion. It sounds like diet food but every bite is an indulgence. With such faint flavours in play, this dish loses its excitement after the first few bites - a main course worth a second round at the drawing board. Meat lovers will enjoy the pan-seared filet mignon with cabernet sauvignon sauce, sweet potatoes dauphinois, grilled scallions and grilled asparagus. It's a heavy dish after the light starters, but the beef is delicious, toothsome and perfectly cooked to the ideal medium rare.