Herb-crusted lamb medallion, rich jus Dauphinoise gratin, butternut fondant

or

Bourbon vanilla chicken curry Corn rice, Chinese cabbage greens
Chef Kevene Marimoutou’s signature dish

or

Toothfish cheek in coconut milk, confit lime notes Venere rice, seasonal vegetables

or

Vegetable Moussaka, Mediterranean-style Creamy sweet potato purée

15-hour lamb with dried fruit sauce - Gratin Dauphinois Carrots, asparagus and green onions

or

Guinea fowl supreme with combava - Basmati rice and Chinese cabbage

or

Scallops with morel mushrooms - Fregola risotto Julienne of carrots and courgettes

or

Goat's cheese and aubergine lasagne - Cream of rocket salad and sun-dried tomatoes