L'antipasto - Prawn ceviche in little gem lettuce leaves - Raw prawns marinated in lime juice, a little finely chopped red chilli, some ginger syrup and thai sweet basil served in little gem lettuce leaves
El Primo - Fresh Taglioni with semi-dried tomatoes, basil and olives - Pasta really does not have to be boring! I served a bowl of fresh taglioni with semi-dried tomatoes, fresh basil and chopped black olives, seasoned with plenty of salt and pepper, some really tasty extra virgin olive oil and topped with some freshly shaved parmesan. Sorry, it got eaten before I had the chance to take a photo - the above photo is a similar idea but with walnuts and lemon zest.
El Secondo - Seared venison with a redcurrant balsamic jus and tenderstem broccoli spears - I sprinkled the venison steaks with some freshly crushed black pepper and fennel seed and the seared them on the griddle...absolutely mouthwatering served rare with a jus which I made by reducing some some redcurrant jelly, a little red wine and some good quality balsamic vinegar.