Menu:

1st Course:

Smoked trout, Crème fraiche, caviar, brioche

Parasol (Brut)

2nd Course:

Crispy Pork belly, black garlic risotto, hair cot verts, Peri Peri BBQ

Second Line Red (Red blend)

Main:

Confit Rabbit

Pepper corn crusted spinalis, bacon roasted cauliflower puree, spiced plum and balsamic demi

Serenity (Syrah)

Dessert:

rhubarb, mascarpone, lady fingers, basil, crushed nori

Romantic (Rose wine)

www.secondlinewines.com