A Classic French dish, where the lobster meat is cooked in a rich cream sauce, enhanced with Cognac and Dijon Mustard, with the addition of button mushrooms and herbs fine. The Lobster is returned to the shell, topped off with grated cheddar cheese, and finished off to create an oven-browned cheese crust.
Served with a port wine and mushroom sauce, accompanied with fondant potatoes and seasonal roasted vegetables.
Served with roasted vegetables, freekeh salad, broccolini, and romesco sauce.
Served with mustard potato purée, seasonal vegetables, and a delicate lamb jus.
Served with chestnuts and shiitake mushrooms, Asian vegetables and fragrant egg fried rice.
Served with Asian vegetables and steamed jasmine rice.
Aromatic basmati spiced rice layered with slow-cooked lamb, served with dalcha, and lime pickles.