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Grilled mussels topped with a buttery coconut brioche crumb, served with a zesty grapefruit and lychee salsa.
Grilled peppery goats' cheese on toast served with a rich port and redcurrant sauce topped with pickled walnuts.
Beef topside poached in a fragrant spiced broth with peppers, served over egg noodles with bean sprouts and toasted peanuts.
Tuna loin coated in sesame seeds, seared, and served with a tangy ginger-honey dressing, stir-fry vegetables, and crispy noodles.