99th Annual Banquet

Reception

J de Telmont Grand Blanc de Blancs, Damery, Champagne 2009

Canapés

Crisp Iberico pork belly, hazelnut praline

Crisp cod-cheek ‘burger’, squid ink, rapeseed mayo

Chicken and foie gras parfait, Jerusalem artichoke, truffle

Salt and vinegar ‘potato crisps’, crème fraiche, Royal Oscietra caviar

Menu

Burrata, watercress pesto, crisp kale, hazelnuts

Baccolo Bianco, Veneto 2016

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Confit salmon, oyster emulsion, crisp wakame seaweed, pickled fennel

Grande Reserve de Château Beauchene, Rhône 2016

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Roast fillet of beef, roast garlic mash, wild garlic capers, cavolo nero

Château Tour St Joseph, cru bourgeois Haut Médoc 2010

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Cinnamon Spiced Tanariva cream, pear sorbet, honeycomb

Vina Casablanca Late Harvest, Casablanca Valley 2015

Loyal Toast

Kopke 10 Year Old Tawny Port

Coffee and Petits Fours

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Executive Chef for Roux Dining

Chris King

Toastmaster

Anthony Parker