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Duck Terrines & Pickles, there’s a sinister side of me that has an unholy relationship with all things meat, especially when it comes to terrines, charcuterie and their furiosity grip on me, that tend to make me bias. The terrine has quite a pungent smell but the pickles balanced it well. Spread it with the Sourdough and butter and life just can’t get any better (maybe with a charcuterie & cheese board) 🥓
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Smoked Seabream, Pickled Onion. One of my favourite from the appetisers, the Seabream was smoked beautifully and it goes hand in hand with the acidity of the Pickled onion. The toasted nuts and herbs showcased the talent Chef Jeremy has when it comes to the minute details which made every element in the dish a cohesive addition. 🔖
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