Rosemary and lemon marinated chicken breasts with sun blush tomato, shallot and basil salsa

Salmon with bean shoots, limes, chilli, spring onions and coriander

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Antipasto of chargrilled baby vegetables with rocket pesto

Baby spinach with fresh garden peas, feta and toasted pine kernels

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A velvety chocolate mousse cake served with blueberries and creme Chantilly

A lemon and raspberry tart served with creme fraiche and a summer berry coulis

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