1. Andrew
Stansbie
Food Porfolio

2. Starters
Crab Cannelloni - Sesame Raddish -
Avocado Spread - Lime Gel
Seared Salmon - Foie Gras - Rhubarb
Velvet

3. Starters
Capuccino of Mussels - Soft Herbs -
Curry Emulsion
Seared Scallops - Shimeji Mushroom -
Peas - Ham

4. Starters
Artichoke & Crab –
1000 Island Dressing – Radish – Spring
Onion - Asparagus Salsa
Beef & Foie Gra Tartar - Marinated
Mushrooms - Parmesan Foam

5. Main Courses
Fish & Seafood
Hallibut - Lobster - Violette Potato-
Orange & Vanilla
Seared Seabass – Parsnip - Port
Shallots - Bok Choy - Morells -
Salsify

6. Main Courses
Fish & Seafood
Seabass - Lentil - Ras el Hanout - Pearl
Onion - Herbs Beurre Noisette
Monkfish - Chanterelle - Blood Sausage -
Pancetta - Chipotle

7. Main Courses
Meat & Game
Rib of Beef - Xeres Onions – Cured
Tuna – Galangal Grapes
Pot au Feu of Koonga Elk - Truffle
Whipped Potatoes - Buttered
Vegetables

8. Main Courses
Meat & Game
Fillet of Venison – Bacon – Green Apple
Compote - Red Onion Tortellini -
Calvados
Saddle of Rabbit – Carrot - Truffle - Scallop -
Cromesquis

9. Vegetarian
Risotto of Asparagus - Truffle -
Fourme d’Ambert
Xeres Onion Tart - Gorgonzola Ice
Cream - Micro Salad

10. Desserts
Verrine of Fresh Berries –
Vanilla Lemon Curd – Gingerbread Crums –
Blueberry Jam
Bitter Chocolate Molleaux - Passion
Fruit - Tonka Bean Ice Cream

11. Desserts
International Cheese Selection – Raspberry,
Blueberry & Galangal Chutney – Homemade
Bread
Roasted Vanilla Pineapple - Coconut
Sorbet – Coriander Cream