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Slowly grilled black cod marinated in liquorice and honey, served with a smooth red onion jam and charred lettuce.
Pan-fried turbot served with a luxurious Prosecco cream sauce, roasted butternut squash, salty samphire, and freshly grated truffle garnish.
A delicate and fragrant champagne cocktail variation using rose syrup, perfect for special occasions or summer parties.
Herbal and citrus flavours combine in this stylish cocktail stirred with ice, topped with prosecco, and garnished with fresh fruit.