1
Shisu Cress & Micro Leaves - the Dine team first spotted these
in the greenhouses at Le Manoir aux Quat’Saisons. They are
incredibly high in nutrients and flavour and therefore provide
a delicious but relevant flourish for this dish.
dine starters
Lobster & Tiger Prawn ‘Cocktail’
Layers of king prawns & lobster tails,
shredded wild rocket & purple basil with Shisu cress
1
,
sauce Marie Rose and lime vinaigrette
Ballotine
2
of Salmon
Classically presented with quenelles of crème fraîche & caviar
Potage of Wild Sea Bass & Truffles
Dill velouté, solfino baby vegetables & baby fennel
Filo Wrapped Goats Cheese
Chard salad, sweet balsamic dressing
Oak Roasted Salmon ‘Paté’
Flaked with crème fraîche, grain mustard, dill,
red onions & capers, tomato, lime & chilli salsa
Fillet of Beef Carpaccio
Roma tomato essence, parmesan & black pepper,
extra virgin olive oil
Whitby Crab in a Tomato Aioli
Smoked paprika wonton, marinated Pomodorino tomatoes
“I wanted to write to say a huge thank you for everything you did
last Saturday night. The whole party surpassed all my expectations
and that included the food, the service…the whole professionalism and
friendliness of the Dine team. You impressed us from start to finish.”
