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3 course menu
Frothy soup of smoked fish
with trout bread and dill oil
Slices of beef rump with mushroom duxelles | braising sauce with ox marrow
macaroni gratin | braised lettuce hearts | cream of celery
or
Icelandic redfish with orange pernod broth
olive oil puree | braised fennel | pine nuts
Iced ricotta and kalamansi soufflé
Kalamansi lollipop | banana cream | mocha sabayon