Steamed scallops with cauliflower and truffle purée

Duck Breast with Parsnip Purée and Red Wine Reduction

Spicy Pineapple Vinaigrette

Beef cheeks with vanilla carrot purée and thyme glazed carrots

Herb Crusted Lamb with Pea Purée and Asparagus

Mussels with Basil, Almonds and Butter

Scallops with Parsnip Purée and Pancetta Crumbs

Duck Breast, Red Cabbage and Celeriac

Globe artichokes with lemon garlic butter

Watermelon and salmon ceviche stack

Beetroot and tequila cured salmon

Spinach and smoked salmon roulade