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Pan-seared Atlantic salmon glazed in a citrus-forward lemon butter, finished with chive oil and seasonal microgreens.

Free-range chicken breast under a rosemary-thyme crust, served over heirloom carrot purée.

Diver scallops seared golden, set on cauliflower purée with a brown-butter caper sauce.

Slow-cooked duck leg, crisp skin, with garlic potatoes and a cherry gastrique.

Marinated black cod glazed in sweet white miso, broiled to a caramelised finish with pickled ginger.

Three mini A5 wagyu sliders, smoked cheddar and caramelised onion on toasted brioche.

Whole lobster in a brandy-cream sauce, gratinéed with gruyère.

Roasted venison loin, juniper jus, celeriac purée and blackberries.

Charred Spanish octopus, smoked paprika oil and confit potato.

Silky foie gras torchon, toasted brioche and fig compote.

Steamed Alaskan king crab, drawn garlic butter and lemon.

Whole Mediterranean sea bass baked in a salt crust with herb oil.

Pillowy potato gnocchi, black truffle cream and aged parmesan.

Grilled filet and butter-poached lobster tail with béarnaise.