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The Dining room – Chef Edward

Pan-fried pork fillet medallions in a rosemary crumb

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Tuna carpaccio

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Seared tuna

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Poached pears

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Stuffed calamari

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Tarte tatin (caramelised apple tart)

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Duck legs with citrus marinade

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Marinated lamb rack with hummus and saffron aioli

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