The Velvet Curtain
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- Joined
- 13 Oct 2012
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A glass of prosecco in the bar whilst we chose our food
Duck, ham and mango terrine with pickled baby vegetables, followed by,
Sea Bass with prawns and ribbon root vegetables in a shellfish foam, supported by a crisp Italian Pinot.
Finally a tonka bean brulee with raspberry sorbet and an almond tuile.
Coffee to finish.
We really like that place.
Duck, ham and mango terrine with pickled baby vegetables, followed by,
Sea Bass with prawns and ribbon root vegetables in a shellfish foam, supported by a crisp Italian Pinot.
Finally a tonka bean brulee with raspberry sorbet and an almond tuile.
Coffee to finish.
We really like that place.