A Valentine’s Supper Club hosted by Mouse & De Lotz, with a delightful menu prepared by Chefs Stephanie Boote & Will Leigh and a team of willing assistants. Pictured is the main of Seared Venison fillet (beetroot for veggies) on Sourdough Toast with Buffalo Curd, Sango Sprouts and Horseradish. Another highlight was the delicately flavoured Fennel & Cider Soup with Parmesan Crisp and Walnut Pesto.
