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WIRRAL CHEF OF THE YEAR: Dave Williams’s menu

Apr 27 2011 by Lorna Hughes, Birkenhead News

STARTER

Roasted red pepper mascarpone cheese pâté with black olive focaccia and a sun-dried tomato olive tapenade

MAIN COURSE

Pan-fried locally-caught wild sea bass with a black pepper, sea salt and lemon crust. Served with braised baby spinach leaves, garlic and herb new potatoes, honey-glazed asparagus spears and roasted vine tomato and tarragon sauce

DESSERT

Rhubarb mousse with sweet avocado and lemon puree, strawberry coulis and a ginger and sesame tuile

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