Beef fillet with smoked paprika sauce Fondant potatoes, sautéed chanterelles

or

Chicken curry with young jackfruit (Ti’Jacques) Zembrocal rice

or

Seared snapper fillet Spiced satay-style corn purée Confit carrots with cumin, mustard seed pickles
Chef Kevene Marimoutou’s signature dish

or

Green risotto with porcini mushrooms

Veal steak with white onion cream - Anna potato Baby spinach and roasted cherry tomatoes

or

Duck lasagne - Blackcurrant jus - Candied carrots, soya beans and mushrooms

or

Carry prawns with ginger - Basmati rice with turmeric and Chinese cabbage

or

Pea risotto - Parmesan crumble with Espelette chilli Shiitake and buttered carrots