Time to dress up, do something special, lay the dining room table all fancy and open the fizz! We have organised the food!
Pre-order to be in by 5pm on Wednesday 10th February
Collection between Midday and 5pm
Bread and olives
Fruit de mer: Porlock oysters, Scottish creel caught Langoustines, Lyme Bay Hand dived scallops, Teignmouth smoked mussels (subject to market)
Duck liver terrine, apple glaze, sour apple gel, brioche
½ Teignmouth lobster thermidor, garlic and thyme roasted new potatoes, local winter greens
Rhubarb, pistachio and white chocolate gateaux, prosecco syrup, white chocolate and rosewater macaroon