1. Parxet Cava Brut Nature n/v
Watercress soup
Wye salmon with hollandaise sauce
2. Ngatarawa Chardonnay 1986, Hawkes Bay, New Zealand
Wild duck marinated in juniper berries with gin & red wine sauce
Selection of English cheeses
3. Domaine de Chevalier 1983, Pessac-Leognan, Bordeaux
Coffee cracknel meringue with tropical fruit & lemon sorbet salad
4. Chateau Sudirat 1983, Sauturnes, Bodreaux
Coffee
5. Gelas Eau de Vie de Prune l'Occitane n/v