A fusion Carbonara using pecorino, cream, black pepper, fresh egg yolk cooked with Italian Spicy Sausage 'Nduja' sauce

Using sea prawns, Spanish squid cooked with spaghettini with lobster stock and crustacean oil.

Michelin recommended pearl barley 'risotto' with soy and coriander cured marinated Norwegian salmon fillet, topped with ikura and caviar

Aged soy and premium asian herbs marinated slow roast Irish Duck Leg, serve with corn risotto and seasonal condiment.