Seared scallops with shaved fennel and apple salad, parsley coulis and blood orange gastrique or Cremeux of foie gras with hibiscus vinegar jelly, compressed grapes and pan de epice crumbs
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Whole roasted quail with truffle potato gnfdfocchi, green asparagus and crispy violette artichoke or Fillet of black cod with beluga lentils, broccolini and rocket pesto