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White truffle oil and seo salt.
Pickled wasabi stem, soy and purple shisa.
Toasted mustard seeds, arugula and goat cheese.
Mixed lettuces, sesame seeds and olive oil.
Coconut yogurt, burnt olives, lemon and cherry jus.
Truffle cream sauce and fettuccini.
White wine, garlic, red pepper flake and linguini.
Pea, carrot, spring onion and pappardelle.
Blood orange coulis, fennel chip and cream corn fritter.
Pickled carrot, heirloom tomato, purple potato puree and sunflower greens.
Lentils, white wine, mussels and lovender.
Portabello mushrooms, crispy rosemary potatoes and eggplant puree.
Pancetta and seasonal vegetables and pan jus.
Menu for The Garden at Water Mill provided by Allmenus.com
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