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Coinciding with National Vegetarian Week, The Wallace will introduce a gastronomic Garden Menu showcasing the flavours of Spring.
Characterised by a lightness of touch & subtle flavours, the three-course menu can be enjoyed under the stars revealed through the restaurant's dramatic glass roof. Highlights include chilled
fresh pea soup with piment de espelette & aged mimolette shavings; white asparagus, poached egg & fresh morel mushrooms; & fresh Gariguette strawberry tart. Available on Friday &
Saturday evenings throughout the month of May, this is the first of The Wallace’s themed monthly menus; future menus are set to showcase Brittany & Normandy in June, & the cuisine of Cote
d’Azur in July.
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