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Ballotine of oxtail, lamb’s tongue and salsify, with crisp fried lamb’s tongue, garlic mash and curly kale

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Restaurant: The Leatherne Bottel
Chef: Julia Abbey
Front-of-house: John Abbey
The Purple Kitchen menu:
Large flat mushrooms on black olive toast
Fillet of bream, fricassee of baby veg, saffron potatoes and basil beurre blanc
Roast rump of lamb with puy lentils, braised eschalots and roast vegetables
Ballotine of oxtail, lamb’s tongue and salsify, with crisp fried lamb’s tongue, garlic mash and curly kale
Honey and lemon thyme panna cotta, blood orange gelato, tuille and blueberry sauce

 

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