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A dish consisting of a hot scallop of foie gras with toasted raisin bread and a chocolate crumble, and a créme brûlée foie gras served cold .

Prawn cocktail, grilled scallop with sweet potato puree and a crab ceviche .

With velvety duck cream sauce .

With roasted sliced almond and sweet chilli sauce .

with salted caramel and wildberry icecream.

With truffled potato puree and roasted vegetables .

Grilled with vegetables julienne,sliced sauteed potatoes with tiger prawn and meuniére sauce .

grilled with mussels served with couscous pearls and a julienne of vegetables .

in tempura with a lime and lemon ristto.

Slow cooked with potato-beetroot puree and roasted vegetables .

With fresh cream and vanilla icecream.

Served hot with vanilla icecream.

on a bed of spinach with a phyllo pastry purse stuffed with vegetables and sliced sauteed potatoes .

with sauteed marron mushrooms , baby cabbage and gratin potato .