French onion soup with Comté crouton

Thinly sliced tomato and strawberries, raspberry vinaigrette, toasted goat cheese pastry crumb

Sugar cured Ora King Salmon served on brioche with lemon and dill chantilly

Thinly sliced roasted veal garnished with tomato, black olives, hard-boiled egg, sliced green beans, celery leaves and tuna mayonnaise

Duck confit and foie gras ravioli with red currant sauce

Light and fluffy crab soufflé with truffle gouda and truffle velouté

Grilled quail topped with foie gras, port and truffle sauce

Snail ragoût with spinach, diced speck, tomatoes, a light cream sauce and puff pastry crescent

Scallops grilled with coriander, garlic and tomato butter

Deep fried crumbed lambs' brains with wilted spinach and tomato hollandaise