April Dining Event Menu
Homemade olive sourdough
Lemon and thyme butter
Charred spring asparagus
Black garlic ketchup, goat curd, puffed mustard seeds, pickled asparagus, and sesame brick pastry
Soy and honey glazed celeriac
Hazelnut crumb, herb potato mousseline, roasted tomato compote, and a Thai coconut sauce with a watercress and wasabi oil
Banana and almond praline parfait
Banana skin caramel mousseline, amaretto sponge, cocoa nibs
Where can you view James’s dishes?
Take a look at our gallery
Location at White Pepper Chef Academy in Poole Hight Street.
We do not run a bar at our premises but you can Bring Your Own Bottle, for this 3 hour event. As we are a new business venture we are willing to waive corkage fees. You may bring their own drink and serve yourself.