Making his debut appearance in the Chef’s Top Ten, Jonathon has created an amazing dish that compliments the fall weather perfectly – Confit Brussels Sprouts and Mascarpone Tarte with beet root salad and pesto vinaigrette. I know brussels sprouts sometimes get a bad rap, but you really can’t go wrong when you add mascarpone.
Follow the creaminess of the brussels sprout tarte with the earthiness of the Oven Roasted Rack of Lamb and you’ve got a winning combination. The only thing missing is a big bold glass of red wine.
Book a table now!