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Go on a gastronomic journey this New Year’s Eve and head to the Greenhouse. The restaurant, which is tucked away in Hay’s Mews, is treating its guests to a tasty seven-course meal devised by head
chef Paul Merrett, who won a well-deserved Michelin star in January 2003. Kick off with a complementary glass of bubbly, followed by the likes of Atlantic rock oyster with shallot and lemon,
terrine of Andignac foie gras with grape jelly and brioche and a pan-fried fillet of wild sea bass on a celeriac and black truffle puree with roasted baby onions, bacon and wild mushrooms.
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