The main course, pictured here, was pot roasted guinea fowl, root vegetables, rosettes of curly kale and hasselback potatoes served with a red wine jus
Dessert was chocolate and lime mousse with lime curd, sesame cream and crumble finished with a dark chocolate ganache.
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Content provided by TheFork | 20-Nov-2023
| White Paper
In the continually evolving and competitive landscape of the restaurant industry, attracting new guests is crucial for profitability and sustained growth.