Food For Change Menu – June 17
Grilled prawns with braised rabbit, fennel and arugula. Sweet pea soup with marjoram-infused lebenah. Squid ink pasta with broccoli and oysters with a roasted garlic cream sauce. Aged ribeye over mint-crushed fava beans, cherry tomato salsa and homemade ricotta cheese. Cherry clafouti with peach ice cream…
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