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Sardines encased in a feta choux crust, deep-fried until golden, served with a fresh tomato and rocket salad.
Succulent lamb loin coated in maple-mustard crumbs, served with unique wild garlic butter-filled choux potato balls and roasted carrots.
Hand-piped choux pastry filled with a coffee-mascarpone cream and topped with a smooth salted caramel icing.