"Citrus, cashew purée, oil cured olive, fennel, flowers soaked in tarragon oil, crunchy salt rockmilltavern"ChefAndrew SmithRockmill TavernAt my venues
Cinderella pumpkin braised in chicken stock and lemongrass, pan fried in butter and served in a sauce made of its guts and molasses1 Recommendation
Burrata with caramelized onion vinegar and oil verde is finished with honey roasted Munich malt1 Recommendation