Savoury

Butter poached langoustine
with celeriac, bramley apple and saffron

Glazed scallop with miso,
almond crumble, oyster cream and caviar

Carrot ravioli and pistachio micro salad (v)

Spicy poussin breast
with almond cream and herb and tomato crumble

Chaud-froid smoked salad niçoise in a martini glass

Smoked potato soufflé and
tomato clams with parsley caviar (v)

Osso bucco with blood orange and beetroot jelly

Matsutake mushroom trifle with pine nuts,
rosemary jelly and matsutake caramel (v)

Curry of crab in a corn and coconut pillow

Sweet

Tropical fruit trifle in verrines

Comfit mini-pears with thyme ice cream

Caramel popcorn

Three ways strawberries and cream

Glazed grapes with Oporto raviolis
and goat's cheese ice cream

Chocolate textures

Glazed pineapple with mint and coconut

Five spices brioche with olive oil ice cream