The menu blossoms once again at Casamia this spring
Photography by Dark Water Design
It is all change once again at Michelin starred restaurant Casamia, as head chefs Jonray & Peter Sanchez-Iglesias have released the 2013 spring menu as part of the seasons.casamia concept. The menu welcomes in the spring, with every course making the most of seasonal ingredients and flavours.
Jonray and Peter said, “The seasons.casamia concept focuses on the ingredients that come to life every season and spring is one of our favourite times of year as we see glimpses of exciting new produce, fresh fish and meat cuts. We have created this menu to truly embrace all that spring has to offer and to take advantage of all the local produce, such as Cornish lamb and Wye Valley Asparagus. “
The menu is sure to excite the taste buds and provoke excitement for the change in season with dishes such as goats cheese & beetroot tartlet, lamb with allium stew and freshly made mint sauce, and an inspired rhubarb fool.
With the open service kitchen, guests can see their dishes being prepared by the 2013 Great British Menu South West champion Peter and his older brother Jonray. The new Chef’s Table gives guests the chance to enjoy an interactive dining experience and the opportunity to communicate with Jonray, Peter and their team whilst they seamlessly create the delicious and eccentric dishes.