Wednesday 7th August 2013
Sussex Seafood, Eastbourne Rock Ice cream and Candy Floss are just some of the ingredients Chef Roser will be using for this Seaside lunch. You will also be tasting a white Chateauneuf du Pape!
Blanc de Blancs, Tempus Two, Adelaide Hills, Australia
'Sussex Seashore Salad'
(Steamed Mussels, Surf Clams, Scallops and Crabmeat, served on a dressed salad of Sea Aster and Purslane)
Chateau Bel Air, Perponcher, Entre Deux Mers 2011
'Fish in a Bag'
(South Coast Sea Bass baked in Parchment with Aromatic Stock, White Wine, Herbs and Vegetables)
Chateauneuf du Pape (white), Chateau Beauchene 2010
(Chef's Lemon Verbina and Eastbourne Rock Ice creams, Limoncello parfait, poached Raspberries and Candy Floss)
Filter Coffee with Petits Fours