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COUS COUS CASSOULET


COUS COUS CASSOULET

COUS COUS CASSOULET

17.95

Pearl cous-cous cooked in a lavender vegetable and mushroom broth, oyster mushrooms, burnt sweetcorn, fresh tomato, onion, roasted beets, parsley, cucumber and a poached egg. Red radish and parley oil on top.

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