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Vietnamese Clay Pot with Crispy Fish & Green Mango
Created by Sheffield College student chefs, winners of Zest Quest Asia 2018.
Truffle Arancini
Deep fried Arborio rice balls with truffle, parmesan and a black garlic mayonnaise.
Teriyaki Salmon with Shiitake Mushroom and Pepper Basmati Rice
Thyme Roasted Guinea Fowl
On Sweet Potato Cream with Wild Mushroom and Parmesan Risotto Pane.
Basmati and Wild Rice Baked Tomato
Oven-roasted beef tomato stuffed generously with exotic basmati & wild rice, Manchego cheese, anchovies, black olives and slow cooked lamb neck.
