9) the dream of a French chef! 3 Beautiful ravioli filled with foie gras, black truffle and leeks in a Riesling cream soup then a second coloured sauce was a reduction of Saba and leek with shaved truffle on top! This was our winner dish of the night. This was served with a late harvest wine which had a sweetness. It was heaven in the glass and complemented the dish beautifully.
10) At last a sharp instrument every thing to date has been served with a spoon. And finally a serious glass for a 2006 red San Fereolo Dogliani from northern Italy. This was served with a pigeon breast with a beetroot reduction. It sat on the plate with the finest shaved shaped pickeled beetroots, celeriac and potatoes then as a final flourish the waiter came to the table and shaved fresh horseradish. The wine had Shiraz characteristics but it was not peppery.
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