We started by delicately placing the freshest king prawns on a tangle of piquant green mango, fresh mint and fragrant coriander. A creamy, though subtle, dressing of a lime and chilli spiked coconut cream was drizzled over the top, finished with jewel-like super fresh pop-in-the-mouth pearls of salmon roe.
The main course we served poached trout on kipfler potato, preserved lemon mayonnaise and water cress.
And the dessert went down a treat as an old favourite known as the Eton Mess. Parfait glasses with almond meringue, berry compote and mascarpone cream.
|Sam Holt with Eton Mess and Sages' Paintings|