Caramelised plum with feta and pine nuts

Beetroot risotto with goat cheeese foam and roasted walnuts

Poached white fish with pumpklin puree and tarragon beurre blanc

Blueberry tartalet with ganache and elderflower ice cream

Salmon sashimi with mandarin ponzu and jalapeño

Lobster ravioli and corn curry

Duck confit with black currant and potato purée

Chocolate mousse with blood orange sorbet