Thinly sliced marinated beetroot arranged artfully and topped with a light and airy goat cheese mousse, garnished with candied walnuts and a balsamic reduction.

Succulent scallops, perfectly seared to golden brown, served atop a bed of microgreens and drizzled with a zesty citrus beurre blanc.

Delicately wrapped and fried to perfection, these spring rolls are filled with tender duck confit and served with a tangy hoisin dipping sauce.

A rich and hearty stew of tender wild boar slow-cooked in a robust red wine sauce, served with creamy mashed potatoes and seasonal vegetables.

Freshly caught Dover sole, expertly grilled and finished with a delicate lemon butter sauce, accompanied by sautéed asparagus and herb-infused potatoes.

Succulent rack of lamb encrusted with fresh herbs and garlic, served with a red wine reduction, roasted root vegetables, and a side of truffle-infused polenta.

A rich and molten chocolate cake made with premium Valrhona chocolate, served warm with a scoop of homemade vanilla bean ice cream and a drizzle of raspberry coulis.

A buttery tart shell filled with a tangy lemon curd, topped with a swirl of toasted meringue and accompanied by a refreshing lemon sorbet.

Delicate crêpes prepared tableside and flambéed with Grand Marnier, served with a side of vanilla bean ice cream and a sprinkle of orange zest.