Buckwheat blinis topped with crushed mushrooms and shaved truffle.

Chilled oysters with salmon caviar topped with a Champagne sorbet..

OR

Green asparagus spears with walnuts, charred pear, goats cheese and a Bearnaise sauce.

Charred prawn tail stack with avocado, mango, spiced sweet potato and macadamia nuts topped with a tomato, red onion, lime and coriander salsa.

OR

Lightly smoked Ostrich carpaccio with grapes, pumpkin seeds and pomegranate berries.

Oriental trio of kingklip, lobster and scallop served with a mint and green pea purée, wilted pak choi, black seaweed rice noodles, crispy ginger and sesame.

OR

Roast loin of Calvinia lamb with roasted young carrots, spinach, creamed porcini mushrooms, grilled figs, crispy leaks, and a blackberry 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

Heart shaped pink rose, pistachio, apricot, date, pomegranate, fig and toasted sesame frozen nougat. Served with candied fennel seeds and a raspberry coulis.