Essence of tomato served with lobster and rispy duck pancetta
Pan-seared venison loin with slow cooked shallots, cranberries and roasted pumpkin
Grilled Wagyu beef medallion served with fole gras cream, black truffle shallot confit and pesto mashed
Poached pear served with fresh mixed berries and caramel ice cream on a bed of chocolate granules (dessert)
Seared Hokkaido scallops with cherry tomato confit with baby asparagus in Italian prosecco sauce
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