The Menu
Pomegranate Martini with elderflower and Bombay Sapphire
Clare and Lynne listening to Alton van Biljon's description of the menu
Chicory, pickled pear, Stilton & roasted hazelnut salad with sorrel dressing
Wild mushroom ragout on puff pastry, fine green beans, bearnaise and truffle crisps
Mullineux Syrah 2008 being decanted
The main course is served
Duck confit risotto with citrus and herb potpourri
Hazelnut crusted scallops on braised baby fennel and cauliflower puree with curry oil;
Panfried loin of venison, parsley mash, carrot puree and turnip gratin
Licorice macaroons with tangerine jelly
Coconut pannacotta with lime sorbet and passionfruit coulis
a 15 year old Joseph Barry brandy for Dad
Alton and Resident Manager Bobby Pringle talking to us after lunch
The view down to the central foyer
A look via the mirror at the Presidential Suite
A part of the vast Presidential bathroom
The view down to the central foyer
A part of the vast Presidential bathroom
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