A pair of chilled oysters with salmon caviar and raspberry infused vodka jelly beads.

Woodland salad with honeyed - glazed young root vegetable, chestnuts, forest fungi bramble berries and pomegranate seeds. Dressed with crispy sage leaf and raspberry vinaigrette.

OR

Steamed green asparagus spears with walnuts, charred pear and a white wine and pink grape fruit butter sauce.

Chilled ‘Vichyssoise’ soup with a gorgonzola and sunflower seed crumble.

OR

Tuna carpaccio with lemon juice, extra virgin olive oil, pink peppercorns and baby leaves.

Burnt whiskey butter - flamed lobster tail with scallops. Served with a green pea purée, crispy ginger strands a ‘beure blanc’ champagne sauce.

OR

Pan seared loin of Calvina lamb with roasted young carrots, creamed porcini mushrooms, charred Cape figs, crispy leak leaves, pumpkin seeds and a gooseberry and port wine jus.

Seventy percent cocoa content, dark Lindt chocolate mousse ganache cake. Served with a hazelnut praline and burnt orange rind ice cream.

OR

Honeybush and buchu sorbet.