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Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.
A flavourful Malaysian chicken dish featuring poached chicken, homemade tamarind paste, steamed cockles, caramelised shallots, and a rich poultry sauce.
Fillets of wild boar marinated overnight in liquorice and spices, roasted and served with wilted turnip tops and sauce.