Oven-roasted lamb rump with potato fondant and a trio of mushrooms

Restaurant: Les Saveurs
Chef: Olivier Guyard-Mulkerrin
Front-of-house: Sheila Guyard-Mulkerrin
The Blue Kitchen menu:
Pan-fried scallops with pea puree, minted mussel velouté and crispy streaky Denhay bacon
Oven-roasted lamb rump with potato fondant and a trio of mushrooms
Gilt head bream fillet on chive mash with samphire and a langoustine sauce
Crépinette of oxtail and lamb’s tongues bourguignonne
Caramelised lemon tart with a raspberry coulis