with morels, parmesan cream and smoked almonds

with tarragon mayonnaise, endive and deep fried feta cheese

with lime, chili, coriander, mango, avocado, spring onion and green pepper

with pak choi, truffle gravy, home made gnocchi and parmesan reggiano

with lemon-garlic butter and potato gratin

with champagne sauce, white asparagus, edamame beans and dill potatoes

with vongole clams, mediterranean inspired vegetable vinaigrette, orange-saffron pickled fennel-yellow beetroot and sweet potato puré

with whipped cream, dark rom and espresso

with rhubarb compote, warm caramel sauce and crisp from heaven