Chaud-Froid Free Range Egg

Almond Jelly with Crab, Almond Gazpacho, Prune Oil & Sweet Corn Custard

'Risotto' of Local Calamari & Prawns

Potato Mille-Feuille with Smoked Bonito & Olive 'Truffles', Sesame salt

Slow Cooked Cured Pork Neck with Turnip Leaves & 'Liquorice'

Veal Sweet bread with Chestnut, Milk Skin and Mushroom Jelly

Roast Wood Pigeon with Parsnip & Chocolate Tart, Salad Burnette

Roast Venison with Carrot Confit, Sweet & Sour Turnips

Sauternes Custard with Coffee

Cocoa Vermicelli with Prickly Pear