Beef

A relentlessly mushroom-forward soup poured around a sticky confit beef shin marmalade, finished with pickled mushrooms and paper-thin pear. Deep, woodsy and bright all at once — a composed first course that holds its own against any main.

Seared beef tenderloin with a deeply reduced sherry vinegar jus and butter- and-garlic confit potatoes. A classic French centrepiece that rewards restraint and good ingredients.