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Parmesan biscuits
Light crisp biscuit ideal to serve
with champagne.
Nairns home smoked organic
salmon with multigrain bread
The salmon is smoked at Nick Nairns
Cook School and has a very unique flavour.
Asparagus and wild mushroom
roulade
A light crepe filled with asparagus
and a selection of wild mushrooms and cream cheese.
Smoked salmon with
Mull Cheddar
Nicks home smoked salmon accompanied
with mature Mull Cheddar and baked.
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Celery
and Parmesan tartlet
Finely diced celery topped with
Parmesan and lightly baked.
King prawn marinated
in chilli and lime
Succulent king prawns marinated
in chilli and lime and lightly fried. Tempting? |
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