|Still young, perky, steely and lemony, this stunner needs another 6+ years in the cellar (92p)
|A tartar of red beets with mustard, olive oil and balsam vinegar
|A perfect match to the red beet dish - a high spirited nose with nuts, detergent and white nougat (90p)
|Ceviche with prawns, avocado and more
|Portabello mushroom in a puff pastry sheel with goat chesse, thyme and garlic
|Lobster tortelloni with lobster sauce and fried sage
|Lamb, potatoes, carrots and a port wine sauce
|Happy New Year!