Quail breast and foie gras terrine with condiments

Light and fluffy crab soufflé with delicate seafood bisque

Light garlic, parsley risotto and garlic prawns

Roasted duck breast, English spinach, potato gratin, orange sauce

Brillat Savarin (Burgundy, France) Deliciously decadent triple cream brie

Fresh blood orange salad with Campari jelly and orange mascarpone

Choux pastry filled with coffee custard, caramel sauce and crushed nougatine