- Cheese fondue
- Vanilla ice cream, tokaji jelly, Alba truffle
- Beef
- Tasting of squab pigeon
- Green Thai Curry
- Leek agnolotti, girolles, potatoes, black garlic and cheddar
- Foie Royale, Indian spices, mango, yoghurt and macadamia nut
- Pearl of Poole, Passion fruit, dill and wasabi
- Baked Tunworth, white balsamic grapes and Australian truffle
- Argentinian prawn, letcho broth, basil and Pine kernel
- Yuzu Kosho cured halibut, caviar, Creme fraiche and roast ch...
- Venison, plum, mustard and smoked chocolate
