Wednesday 06 September 2017
“If dishes like these, are what they ‘whip up’ at lunchtime, at such great prices, I want to go back for dinner and see what they do with the starters of pan seared scallops with sweet potato layers, crispy chicken skin cream and thyme jus; or the spiced tiger prawns with cumin coated croutons; or maybe their ‘duck on toast’ dish of smoked duck fillet slices on warm brioche toast, with flavours of raspberry and sesame, local cottage greens and parmesan crisps!”
http://www.lucindaosullivan.com/index.cfm/page/newsarchive/id/1232