Sweetcorn sauce, chilli and coriander pesto, sun-dried cherry tomatoes

Caviar and seafood bisque

Slow cooked veal, served with caper and anchovy mayonnaise, quails eggs and black winter truffle

Thinly sliced puntarella (chicory leaves), burrata, basil pesto, olive oil

Lemon, chilli, thyme, olive oil dressing

Seafood sauce, garlic and herb baby potatoes

Braised veal shank, red wine jus, wild mushrooms and creamed mashed potato

Blue lobster, shaved fresh black winter truffle

Short filled pasta tubes, served with roast vegetable velouté

Served with maraschino cherry and cacao sorbet