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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    Steamed kingfish belly with prawn, pea risotto and marron bisque
    Roast marinated duck breast with orange, fennel, hazelnuts and sherry vinegar
    Roast loin of venison with braised red cabbage, pickled walnuts and figs