Top Left: Halibut with Kale Mussel Broth and Purple Potato Dumplings.
Top Middle: Ribeye and Oxtail with Ox Cheek and Potato Terrine.
Top Right: Goose with Roasted Potatoes and Brussel Sprouts.
Bottom Left: Rose Veal Rump, Osso Buco, Gremolata Wafer, Parsley and Beetroot.
Bottom Middle: Venison with Salsify, Cocoa, Watercress and Celeriac Risotto.
Bottom Right: Oxtail with Horseradish Ice Cream, Watercress Pearls and Oxtail Consommé.
