1. Food & Wine

A'Mews

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  • Amuse bouche: Tomato and celery broth

    Amuse bouche: Tomato and celery broth

  • Citrus-cured tuna with avocado, beetroot, apple and radish salad

    Citrus-cured tuna with avocado, beetroot, apple and radish salad

  • Steamed kingfish belly with prawn, pea risotto and marron bisque

    Steamed kingfish belly with prawn, pea risotto and marron bisque

  • Roast marinated duck breast with orange, fennel, hazelnuts and sherry vinegar

    Roast marinated duck breast with orange, fennel, hazelnuts and sherry vinegar

  • Roast loin of venison with braised red cabbage, pickled walnuts and figs

    Roast loin of venison with braised red cabbage, pickled walnuts and figs

  • Cheese selection: Tallegio, Fromage d'Alpage, Brie de Nangis, Bleu d'Auvergne

    Cheese selection: Tallegio, Fromage d'Alpage, Brie de Nangis, Bleu d'Auvergne

  • Art?

    Art?

  • Rockmelon and vodka parfait

    Rockmelon and vodka parfait

  • Pear and almond tart with calvados icecream and orange peel

    Pear and almond tart with calvados icecream and orange peel

  • The wines consumed

    The wines consumed

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    Pear and almond tart with calvados icecream and orange peel
    The wines consumed