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Pan-seared scallops served with a creamy cauliflower puree, brown butter, and crispy capers. A delicate and flavorful starter.

Spiced apple compote, toasted oat crumble, and vanilla bean ice cream elegantly presented. A modern take on a British classic.

Flaky black cod marinated in a sweet and savory miso glaze, then perfectly roasted. Accompanied by steamed bok choy and sticky rice.

Slow-cooked duck leg, crispy-skinned and tender, served with a rich cherry reduction, pommes Dauphinoise, and seasonal greens.

Creamy Arborio rice cooked with an assortment of wild mushrooms, Parmesan cheese, and a hint of truffle oil. A comforting and earthy vegetarian option.