In Menu Inspiration

Chef Matthew Wright, the executive chef for Protea Hotel Fire & Ice! Melrose Arch, has created a bespoke 3-course menu especially for Spring. Pairing three healthy dishes with a decadent cocktail, the menu is on offer until the end of November, for groups of between 8 and 15 only. The first course is a decadent carpaccio, paired with a frozen margarita. The second dish is confit duck leg and coriander-infused potato fondant, paired with Bulleit whisky old fashioned, and the third course is red velvet cake with apple cream and carrot coulis, paired with a decadent Russian Roulette milkshake.

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