28 October 2013

Lamb shoulder with green pea, feta, pine nut and mint salsa, pinot jus and quince jelly

Lamb shoulder with green pea, feta, pine nut and mint salsa, pinot jus and quince jelly

Tartar of beef, pickled garlic, tarragon and slow-cooked egg by Long Beach Co-owner and Chef Aaron Wagstaff

A tasting plate of duck and prune sausages and risotto balls

This entry was posted on Monday, October 28th, 2013 at 6:58 PM. You can follow any responses to this entry through the RSS 2.0 feed.

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