Brunch consisted (amongst other things) of thin slices of beautifully ripe tomato on fresh baked bread grilled with Raclette, poached eggs with a most Divine hollandaise sauce, oven roasted tomato and cardinal Jay's seasonal salad. This was accompanied by a platter consisting of panforte, Cabernet paste and two cheeses from Redhill Dairy - their Gunnamatta Gold (which is washed in french brandy) and their exquisite Pecorino.
This feast was followed by tea and ice cream (Orange and cardamom, coconut and I cannot remember the specifics of the third ice cream except that like the other two it was superb).
Here are some pictures (taken after eating commenced as none of us were willing to wait):
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