Dan Hull taste of the Philippines evening 17th of July.

Amuse-Bouche:
Oyster Kilawin with Gin-Pandan Granita

Starter:
Lobster Laing Raviolo

Fish Course:
Pan-Seared Halibut with tamarind sinigang broth

Main Course:
Venison Caldereta Wellington

Dessert:
Ube Soufflé with English Custard and Latik Crumble
£50