Pea soup with parmesan croutons and optional drizzle of trufffle oil

Scallops grilled with coriander, garlic and tomato butter

Light and fluffy soufflé with confit onion, Gruyère cheese and delicate Kirsch velouté

Seared veal tenderloin with golfball carrots, peas, shallots, capers and light cream sauce

Pont L'Eveque(Normandy, France) Soft washed rind cows' milk chesse, it has a soft creamy texture and buttery nutty flavour

Fresh blood orange salad with Cointreau liqueur and torched soft Italian meringue

Dark chocolate ganache, fresh raspberries, raspberry liqueur crème Anglaise