TO START

Herb brioche bread and butter
For best results, wrap in foil and place bread in a tray in a preheated oven at 180C for 8 minutes.

Serve with butter.

Beetroot cured salmon gravlax, medley of pickled beet, honey mustard dressing
TO SERVE: Plate salmon, adding pickled beet and honey dressing to taste.

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FIRST COURSE

Prawn linguine, umami bisque sauce
In a pot with boiling salted water, cook linguine for approximately 5 minutes until al dente.

Meanwhile, heat up bisque in a sauce pan on low heat for a few minutes before adding the prawns and cook for three minutes until prawns are cooked through. Combine for a further minute.

Once pasta is cooked, combine with the sauce and stir through.

TO SERVE: Top with herbs

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SECOND COURSE

Braised beef cheek, crispy pancetta, wilted spinach, truffle mashed potatoes
In a pot with boiling water, place the beef cheek and mashed potatoes, still within the packaging, for 10 minutes to cook through.

Meanwhile, re-heat up the pancetta on medium heat until war through. Place pancetta to the side.

Using the same pan as the pancetta, add spinach with olive oil (or butter) and cook for 2 minutes.

Once beef is heated, remove from packaging, reserving the jus

TO SERVE: Plate all elements, pouring the leftover jus from the beef packet on top.

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DESSERT

White chocolate raspberry, passionfruit tartlet & macarons
Enjoy with your Valentine alongside a glass of wine!