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The Recipes

Lighter dishes

 

Smoked venison scotch egg with espresso brown sauce 

Roasted granola with coffee, greek yoghurt and honey

Duck liver parfait with port, cherry and currant chutney and coffee nougatine

 

Main Courses

Roast langoustines with miso, coffee, grilled pineapple and szechuan pepper

Spare ribs with ginger, honey, grapefruit, soy and coffee

Breast of duck with tarte fine of caramelised endive and cherry puree

Coffee glazed short rib of beef with creamed potato and roasted carrots

 

Desserts

Brillat savarin cheesecake with a coffee crust and apricot glaze

Pave of bitter chocolate with burnt orange and coffee

Tonka bean creme brulee with hazelnut oil and coffee