Entrée
Rice and pine nut cold soup topped with hazelnuts
Rosemary bread with balsamic and truffle oil
Stuffed mushrooms with pâté, basil pesto and chilli chutney
Main
Balsamic caramelised beets on cannellini beans and kale salad topped with pea purée and pistachio nuts
Roasted lamb and garlic with green salad
Dessert
Flourfless chocolate cake, chocolate bliss ball and cinnamon-vanilla flan to share
