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Essence Dining Room Logo

November 19th - 20th, 2019

First Course

Salad of Pickled Beets

bacon relish, fennel-dusted quail egg, goat cheese-brown butter emulsion


Second Course

White Onion & Thyme Soup

with lentils du Puy, bacon lardons & truffled-mushroom duxelle


Third Course

Mojito Sorbet

Fresh lime, mint, white rum



Venison Rib Eye

English “big chips”, red wine braised shallots, salt-baked celeriac, sauce cassis


Lavender & Warm Spice Braised Duck Leg

caramelized plums, fennel-ricotta cavatelli, Yorkshire duck sauce


Handmade Orecchiette

ancho chili cream sauce, smoke-roasted garlic, hazelnuts, arugula



Caramelized Milk Crème Caramel

with cocoa rouge crumble and pomegranate fluid gel