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The Restaurant Winter Menu 2014

The Restaurant at Grande Provence, Winter Menu 2014.

Parma wrapped slow cooked Rabbit - palm sugar Szechuan rabbit liver brulee, pumpkin seed gremolata, mustard pomme puree.jpg
Sustainably farmed cob - braised tongue stuffed patagonica, pea and coriander butter, smoked pea puree.jpg
[galaxy of textures] Chocolate espresso mousse, macadamia nuts, morello cherries, gold and silver.jpg
Carraway cured quail - crushed pearl barley, baby beets mosaic, caramelized onion soubise, celeriac puree.jpg
Shitake dashi broth - slow cooked quail thigh and langoustine dim-sum, wild mushrooms, infused bouillon.jpg
Smoking epoisses fondue - molten fourme d' ambert crocchette, ash dusted chevre, iced celery and walnut salad, ginger and fig preserve.jpg