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Mushroom risotto with crisp shiitake mushrooms
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Roasted kidneys and braised fennel
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Courgette tart with crispy oysters and oyster cream
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Lemon sponge cake with confit vanilla lemons
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Orange cream-filled choux buns with chocolate sauce and caramelised oranges
Roasted apricots and basil with apricot and pistachio biscotti and apricot ice cream
Scallop ravioli with seared scallops and white wine sauce
Crab salad with deep-fried crab ‘bon bons’ and smoked bacon aioli
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Banoffee cheesecake with ginger crumb, caramelised bananas and banana tarte tatin
Carrot cake with candied carrots
Carrot lyonnaise with vichy coriander carrots and goats’ cheese
Sticky fig pudding with Armagnac ice cream, vanilla sauce and poached figs
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Lobster and pork head bon bons
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Tuna tartare with deep-fried artichokes and a raw artichoke salad
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Teriyaki prawns, prawn and pork dim sum and prawn toasts
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Double-baked mushroom soufflé with mushrooms, shallots and baby leeks
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