Main course
Striploin steak, burnt onion and red wine jus.
Crispy confit duck leg and root crispy vegetable crisps.
Herb work shop.

For the mains we start with Striploin steak, burnt onion and red wine jus, followed by a crispy confit duck leg and root crispy vegetable crisps. Followed by a herb work shop on how to maintain and keep them from dying in the window sill.