Pastry base using a zesty lemon curd, topped with meringue and served which has a drizzle of lemon sauce and strawberries.Grilled seabass fillet with parsley butter, dauphinoise potatoes, roasted carrots and Tenderstem® broccoliIndulgent warm Belgian chocolate fondant that has a salted caramel melting centre, served with honeycomb ice creamI had b… Read More