Beef carpaccio with rocket, parmesan shavings, Dijon mustard and balsamic dressing

Buffalo mozzarella with vine tomato, smoked aubergine and parmesan purée

Parsnip and fennel soup with pine nuts and parmesan cheese

Sauteed king prawns in roast peppers and almond sauce with watercress and crispy pancetta

Salmon fillet with pine nut, lemon zest, parmesan and herb crust, served with new potatoes, courgettes and bisque

Tagliatelle with scallops, courgettes, lemon grass and coconut

Risotto with leeks, peas, pecorino and truffle oil

Rack of lamb, new potatoes, savoy cabbage and Madeira sauce

Grilled rib-eye with crushed potatoes, red onion and tapenade sauce

Pan-fried sea bass, braised fennel and rosemary scented potatoes

Roast duck breast with red cabbage julienne, balsamic and sultanas