Lamb rack with port sauce and parsnip purée

Spiced poached pears with vanilla cheesecake and gingernut crumb

Asian-style fish fillets

Confit salmon, Parmesan gnocchi with cauliflower cream

Grand Marnier® soufflé

Beetroot and tequila cured salmon

Steamed scallops with cauliflower and truffle purée

Citrus seafood salad

Prawn and trout terrine with horseradish cream

Baked salmon cheesecake

Gin and tonic sorbet with cucumber

Beetroot, pear and blue cheese salad