Chef Sally Abé (a Michelin starred chef). creates some lovely stuff! Starter: Charred Aubergine Caviar Raw courgette, black olive, semi-dried cherry tomatoes Paired with Veuve Cliquot La Grand Dame Rosé & Ayala Brit Majeur Main: Lion’s Mane Mushrooms Pine nut risotto, pickled alliums Paired with: Pernot-Belicard Meursault 1 er Cru Les Perrières white Burgundy Chardonnay. Dessert: Kent Strawberry Pavlova Elderflower cream, strawberry jam Finished with a Warre’s Otima 10 year tawny port, and some nice petit fours they brought because we are celebrating our anniversary.