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"Langoustine – Papaya – Passionfruit: "This was an ambitious dish with lots of complex elements. The langoustine was delicious – lightly chargrilled, juicy and succulent – with the exterior exhibiting a subtle smokiness. It was served with two sauces: a fruity passionfruit sauce and a contrastingly rich bisque delivering a punchy flavour. A creamy, lightweight passionfruit panna cotta and a ball of soft ripe papaya added further interest to this highly original combination." - Elizabeth Winter