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Ox Tongue and Tripe
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
Pork Meatballs With Curry Sauce
Succulent pork meatballs baked until golden, then simmered in a fragrant, creamy massaman curry sauce and served over rice.
Crubeens (Pig's Trotters) with Crisp Pig's Ears and Egg and Caper Mayonnaise
Slow-cooked ham hock and trotters formed into a rich terrine, served alongside crispy deep-fried pig's ears and creamy egg mayonnaise.
Mackerel with Asparagus and Grapefruit
Grilled mackerel fillets served with blanched asparagus, crab mayonnaise, and a zingy citrus dressing featuring grapefruit and pomelo.
Sea Bream with a Myoga Salad and Potatoes
Exquisite sliced sea bream served with a crisp myoga salad, julienned fried potatoes, and a savory ginger-soy dressing.
Languages of Love Wedding Cake
A spectacular three-tiered wedding cake featuring raspberry cake pops, orange and pistachio targets, lemon poppyseed layers, and rich chocolate.
Poussin Scented with Ginger and Lemongrass
Steamed poussin infused with ginger and lemongrass, served with crispy fried rocket, steamed broccoli, Thai rice, and a fragrant sauce.
Black Pepper Shrimp with Dried Pineapple
Stir-fried prawns in a zingy pepper sauce with house-dried pineapple, ginger, garlic, and jicama garnish.
Fillet of John Dory with Black Rice, Langoustine Claws, Sweetcorn and Tarragon
Elegant fried John Dory served with crispy langoustine beignets, tender black rice, sweetcorn, and a rich savory sauce.
Fillet of Turbot with Smoky Celeriac Purée, Buttered Cabbage and Hazelnut Pesto
Skillfully cooked turbot served with a unique smoked celeriac milk purée, roasted hazelnut pesto, and tender buttered savoy cabbage.
Cumin and Sumac-Crusted Barramundi with Avocado Hummus
Pan-seared barramundi fillets with toasted spices, served alongside a creamy avocado hummus and a white wine herb reduction.
Venison with Juniper Berries, Sour Cherry Sauce and Pumpkin Mash
Marinated venison medallions served with a rich sour cherry sauce and smooth pumpkin and potato mash.
Oyster Po'Boys
Crispy cornmeal-crusted deep-fried oysters served in a buttered French stick with a spicy homemade remoulade sauce and crisp lettuce.