​​We began with pass around hors d'oevres: olive oil poached lamb tenderloin with rosemary sabayon and pickled rataouille.

​​​Tom yum soup with seared sea bass pave and coriander cress. This was a very good app. The lovely delicate complex flavours were readily available as this version of tom yum soup was only very mildly spiced, rather than the typical mouth searing version. 

​​​Dungeness crab salad with watermelon pearls on a cucumber medallion. The crab had a lovely fresh taste and the watermelon was a very complementary flavour.

Wild mushroom "bruschetta" with a poached quail egg and tarragon creme fraiche.
April 2nd, 2012
The National Club
* Dinner *
* Reception *

​A tasting of tartars: black angus beef, northern caribou, horse and wild arctic char. The horse had a very clean sweet taste.

​Butter poached lobster and pate negra, acorn fed Spanish ham "mille feuille" with white truffle oil. The lobster was perfectly underdone and the flavours of the lobster went well with the nutty, slightly salty flavour of the ham. 

​​Seared beef deckle (the very tender and highly flavoured flap of muscle that lies against the eye of a rib steak), cooked medium rare, with a puree of parsnip, roasted root veg, roasted cippolini onion and a pan juice reduction sauce. 

​Passion fruit and roasted pistachio nut souffle with creme anglais. A lovely ending to a perfect meal.

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