Seared lamb loin at medium done-ness, supposedly inspired by a traditional Wellington (but with its rustic naked look, I can’t say I see a resemblance)! It’s an amalgamation of strong flavours that hits you all at once, from the portobello purée to the actual meat of the dish. Even with the brown sauce, the reddish flesh was incredibly gamey, and when further paired with the foie gras pâté...well let’s just say it’s certainly not for the faint-hearted! Undoubtedly impressionable, this dish would please even the most ravenous of carnivores.😂