Just seared scallops, crispy pancetta, cauliflower puree and yuzu chive sauce.
Mulled wine infused cured salmon, cucumber ketchup and beetroot carpaccio.
Cocunut and kaffir leaf galangal soup served with tofu coriander oil.
Creamy black truffle risotto served with sautéed girolles, crispy pancetta and parmesan veouté.
Fried king prawns served on a glass noodle salad with crispy peanuts and mirin soy dressing.
Classic chicken supreme wrapped in cured ham and served with fondant potatoes and Madeira sauce.
Confit duck served with roast and pickled cauliflower, sweet potato puree and a raspberry jus.
Pan fried back of cod served with quinoa and Mediterranean vegetable salad and a sauce vierge.
Rump steak of beef slow cooked in the water bath and finished in the pan. Served with garlic mash potatoes, sautéed wild mushrooms and caramelised shallots.
A classic Thai red curry with seafood served with fresh greens and Jasmine rice.
Slow roasted shoulder of lamb served with crushed ratte potatoes, salsa verde and a Madeira reduction.
A rich molten chocolate fondant served with white chocolate sauce and dehydrated raspberries.
A simple classic lemon posset served with mixed berries.
Passion fruit and mango parfait served with coconut shortbread and mango coulis.
Classic French tarte tatin with a pecan and pistachio crust and served with vanilla ice cream.
Crème brulée with a rhubarb twist.
A sticky boozy date pudding with caramalised figs and a toffee caramel sauce.