Lobster with lemon mayonnaise, wild rocket on toasted brioche

Pate de fois gras, sauterne jelly and peppered strawberries en croustade

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Chicken satays with ginger and tamarind served with lemongrass, coconut,chilli and peanut dipping sauce

Wild mushroom risotto tartlets with parmesan and drizzled with truffle oil

Grilled fillet of beef with saffron mayonnaise

Japanese style salmon teriyaki served on a bamboo skewer

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