Spring Lamb Dinner at Zelo Restaurant

What does 6 courses of Shepherd Song lamb look like?

Five chefs at Zelo‘s collaborated on an amazing 6 course, private, Spring Lamb Dinner for a group of 20!

First Course Crudo duo: striploin carpaccio, marrow crostini and sicilian tartare and artichoke by host and Executive Chef Jason Gibbons.

Second Course Frisee Salad: Harissa cured lamb bacon with a soft poached egg by Bacio‘s Chef Michael Zinser.

Third Course Raviolo: Slow braised collo with celeriac, spring peas and bordo by Vivo‘s Chef Kelly Kohler.

Fourth Course Mixed Grill of Lamb: Ras el hanout Sausage, liver gourgere, tandoori grilled rene by Bacio‘s Chef Michael Zinser.

Fifth Course Rack of Lamb: Fennel pollen, white corn polenta, ratataouille, demi glace by Zelo‘s Chef Daniel Wesener.

Sixth Course Dessert: Strawberries & Rhubarb and delicately spun sugar depicting wool by Executive Pastry Chef Paul Connors.

A delightful and tasteful evening was had by all!