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Appetizers
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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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