With the Christmas season now upon us, Bubble’s talented team of expert chefs, under the guidance of new Executive Head Chef, Jens Nisson, are creating enchanting seasonal dishes to delight any festive table.
Starting with Risotto of Jerusalem artichokes and truffle, confit hen’s egg yolk and parsley or Seared scallop, hon shemeji, dashi pearls, rock samphire and miso aubergine, and then onto mains of Slow cooked lamb shoulder, cumin roasted aubergine, sweet potato, ras al hanout jus or Roast sea bass fillet, black quinoa, sprouting broccoli, crab emulsion. Finishing with Apple and ginger trifle, white chocolate, lemongrass and almond, Poached rhubarb, shortbread, champagne sabayon or Cinnamon doughnuts, buttermilk sorbet and crispy raspberries.