Crab with Red Pepper Mousse, Basil Gel, Kiwi, Papaya and Lemon Tuile
Seared Wood Pigeon with Warmed Beetroot Salad, Fennel, Walnuts, Rocket & Blackberry Sauce
Seared Wood Pigeon Breast with Warmed Green Bean, Rhubarb and Satsuma Salad, Toasted Almonds and Sultanas.
Creamed Goats Cheese with Variations of Beetroot, Toasted Walnuts & Rocket Gel
Passionfruit Parfait with Lychee & Pineapple Salsa, Mango Coulis, Coconut Ice Cream and Coconut Shortbread
Butterscotch Cheesecake with Almond Honeycomb, Toasted Oat Biscuit Crumb, Caramelised Banana and Chocolate Ice Cream