Grouper with Parsnip Ravioli in a Crab Beurre Blanc
Then a Spice Antelope Tenderloin with Sweet Potato and Blue Cheese Souffle, Balsamic Crispy, Endive and Bacon
My standard Lamb Dish, that they requested.
And finished off with a Chocolate and Raspberry Mousse, Coffee Ice Cream, Espresso Tuille and Chocolate Powder.
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