with mushrooms, baby beets, starwberries, honey butter carrot puree and vegetarian caviar

with quail eggs, olive tapenade, beetroot puree, macadamia crumbs and horseradish cream

Braised in rich tomato gravy with rosemary, daikon and carrots

With garlic, semi-dried tomatoes, chilli oil, lobster and squid ink espuma

With green lentils, anna potatoes and lemon & buttered-caper sauce

with sauteed brussels sprouts, molten blue cheese, pine nuts, Yorkshire pudding & veal jus

A smoky combination of Bourbon with honey, cloves, and a burning stick of cinnamon

Muddled lime juice, sugar and mint leaves, with rum and lychee juice and a burning stream of Bacardi