Sous vide fillet steak with gin and peppercorn sauce

Prawn cocktail with gin-pickled cucumbers

Tetsuya Wakuda's Marinated lobster tail with bread salad and avocado soup (TM6)

Double-baked cheese soufflés with asparagus sauce

Prawn and trout terrine with horseradish cream

Peaches in white wine syrup

Beetroot and tequila cured salmon

Honey poached pears with chocolate sauce and nut crumble

Jerusalem artichoke soup with cheese shards

Brandy cream

Spiced poached pears with vanilla cheesecake and gingernut crumb

Caramelised onion jam gravy