Canapes

Oysters, forbidden rice, pickled daikon

Springbok tartare, miso, truffle, egg dashi

Scallop cebiche, yuzu tigers milk, soy avo puree

Duck and foie croquette, fermented plum

Langoustine espetada, chorizo oil, coriander salsa verde

Gala Dinner

Selection of breads

Mauritian style lobster salad with summer greens and bergamot caviar, coconut ice

Lemon ash Baked Celeriac, mint and beluga lentil dressing,50 yr old balsamic, white truffles

Lightly smoked market fish, pea and broad bean emulsion, caviar, creamed potato

Wood fired wagu beef, truffle “jus gras”, Foie gras and short rib nem, porcini fondant

Salsify snickers bar, malt ice cream