Chaud-Froid Free Range Egg (Alain Passard 1998) - Egg, cream, sherry, maple syrup & grissini for dipping
Almond Jelly with Blue Swimmer Crab, Almond Gazpacho, Sweet Corn & Avruga
2008 Niepoort 'Tiara', served at cellar temperature (15 degrees), Duoro, Portugal
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