To start {by special request}
Tuna three ways: mousse; carpaccio; seared.
To follow
Wellingtons, carmelised red cabbage, British green beans.
To finish
Lavender creme brulee, lavender shortbread.
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Edinburgh's first supper club, established 2009. A new and exciting way to eat out, in.
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What kind of wellingtons? Or is that a secret?
ReplyDeleteNot so secret beef ones! You like?
ReplyDeleteYes, love it. I think I recognise the shape of your noodle course on facebook from a certain Friday evening risotto that was casually whisked up in a few seconds once...
ReplyDelete