Cooking for a Cause Dinner
First Course by Chef Jp Vives garlic lime prawns, warm mixed squash salsa, pureed spiced pumpkin, freebird chili oil, saskatoon berry sumac Second Course By Chef Fabian Boersch quill creek […]
$83.25
First Course by Chef Jp Vives garlic lime prawns, warm mixed squash salsa, pureed spiced pumpkin, freebird chili oil, saskatoon berry sumac Second Course By Chef Fabian Boersch quill creek […]