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Roast’s head chef Marcus Verberne is celebrating the Diamond Jubilee with special dishes to complement the standard menu.
Starters will include Coronation chicken and lettuce-heart salad with crispy shallots, paired with 2010 Bacchus Reserve, special mains will include venison Wellington with Macsween haggis and
buttered hispi cabbage, paired with 2009 Union Red, and dessert will run to queen of puddings, paired with Nectar Late Harvest NV.
Roast’s bar manager has also created a special cocktail for the event, based on the Queen’s favourite – gin and Dubonnet.
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