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By Sophie Palmer, also posted in News on 07/02/17
Amuse Bouche- Roasted tomato and caramelised red onion vol-au-vent, black olive tapenade.
Starter- Tapas, (chorizo cooked in cider, mussels with chilli, marinated olives).
Palate leanser- Pomegranate granita, fresh thyme.
Main- Marinated pork chops, patatas bravas, green beans.
Dessert- Churros, orange wedge, salted chocolate sauce.