Recipe compliments of chef Ofentse Morake from The Maslow Hotel. Blend the parsley, basil, mint, garlic, olive oil, and lemon juice in a blender or food processor until smooth. Season with salt to ...
and lemon juice to a cocktail mixer with ice and shake generously. Strain into a champagne flute. Top off with rosé. Stir in a pinch of cocktail glitter (optional). Garnish with a lemon twist. 1.5 oz ...
Head chef Harry Lewis’ pan-fried cod with samphire, green beans, sweet potato, nori seaweed, and Thai green sauce is a crowd favourite on the menu. It is popular as this dish has a delightful blend of ...