By A Mystery Man Writer
Start of new week on board the Rosa, first dish of the week pan seared king Scallops, cauliflower & ras el hanout purée, violet cauliflower, caper & raisin purée, micro coriander.
Scallops – bargechef
Rabbit – bargechef
Rabbit – bargechef
62 degree hens egg – bargechef
Scallop starter – bargechef
Neil Churchill, Grand Cru Hotel Barge, Burgundy
Scallops & Romanesque Broccoli – bargechef
Rabbit – bargechef
62 degree hens egg – bargechef
Scallop starter – bargechef
Neil Churchill, Grand Cru Hotel Barge, Burgundy