Poached Salmon on Potato Rösti, Grilled mushroom & Bearnaise sauce Chef Dean Diplock
Chilli Tofu and Cashew Larb Rolls Chef: Ali Honour
Butterbean Hummus with Spiced Lentil & Walnut Mince and Blistered Vine Tomatoes Chef: Paul Knapp
Plum, Goat’s Cheese and Prosciutto Focaccia Chef: Niamh Dillon-Crehan
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