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Hoisin Glazed Half Roast Duck, served on a bed of Stir-Fried Vegetables and Fine Noodles, with Honey and Soy Sauce
Sizzling Steak on a Stone with Chunky Handcut Chips & Peppered Sauce, Ballymaloe Relish & Garlic Butter
Apricot and Mango Couscous Salad, Spiced Chickpeas and Mixed Leaves served with Mango and Lime Vinaigrette
