I was a bit surprised how close together some of the tables are and facing one another. However on this occasion the company was good (you know who you are !)
We were offered a selection of good breads accompanied by butter and tapenade. This was followed by the chef's delightful and tasty appetiser shown below. Beautiful enough to wear to a wedding, perched on the head at a jaunty angle, the lacy creation shelters a cone of foie gras mousse with a cherry in the middle and some tiny figs. At the side there was 'cherry caviar' which I guessed was made by the process of spherification. The lacy piece was described as cuttlefish crunchy. Both fish courses were cooked superbly.