A taste of spring at lunch
Step into spring with a mid-week lunch at EZARD. Creative new menu items by Head Chef Jarrod Di Blasi include snapper crudo, orange kosho, jersey milk curd, mountain marigold and crisp duck, fermented black bean, ginger and chilli dressing, sesame noodles, Asian herb salad. Served with a glass of wine.
45 minutes | 45 dollars
Monday - Friday
Two courses and a glass of wine