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
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