FILLETS OF RABBIT ENCASED IN PORK AND CHICKEN FARCE WITH TEA SOAKED PRUNES, CRISP POTATO, PEA LETTUCE, MUSHROOM AND PANCETTA RAGOUT WITH HONEY& MUSTARD DRESSING. LOIN OF ONKAPARINGA VENISON ACCOMPANIED BY CRISP SPATZLE, WHITE BEAN CASSOULET, APPLE & CELERIAC SALAD WITH A RASPBERRY VINEGAR AND RED WINE REDUCTION. EYE FILLET SERVED WITH A BRAISED OXTAIL & POTATO STACK ACCOMPANIED BY CRISP GNOCCHI, A SELECTION OF MUSHROOMS, ROASTED GARLIC AND THYME JUS. ROASED SQUAB SERVED ON A PEA, PANCETTA, BROADBEAN AND TOMATO RAGOUT TOSSED IN TRUFFLE OIL, WITH FONDANT POTATO, CREAMED BABY TURNIPS AND A MADIERA JUS STUDDED WITH CHANTERELLES. LOIN OF LAMB WITH MORROCAN SPICES SERVED SLICED ON A BED OF POTATO PUREE WITH BRAISED SPINACH, CARAMELIZED SHALLOTS TOPPED WITH A MORREL & SWEETBREAD JUS STEAMED OCEAN TROUT SERVED ON A BED OF CRUSHED POTATOES STUDDED WITH FRESH PEAS, BROAD BEANS, RICOTTA & GARLIC, TOPPED WITH ASPARAGUS, ICEBURG LETTUCE, MINT & SORRELL ACCOMPANIED BY A HERB & BALSAMIC DRESSING. SEARED TUNA SERVED ON A WARM POTATO, CUCUMBER & ASPARAGUS RAGOUT, TOPPED WITH A CAPSICUM, LIME & BLACK BEAN DRESSING, ACCOMPANIED BY A CRISP WONTON & SHISO LEAF SALAD. HONEY & SOY GLAZED CHICKEN BREAST, SLICED ON A BED OF RICE NOODLES WITH SNOWPEAS, BROCCOLINI, SPRING ONIONS & BEANS THEN TOPPED WITH FRIED PEANUT, CORIANDER & LIME DRESSING. RIB EYE STEAK ACCOMPANIED BY POTATO GRATIN, BRAISED SPINACH & A SELECTION OF WILD MUSHROOMS TOSSED IN HERBS, CRISPY ONION RINGS & PARIS BUTTER. PEKING STYLE DUCK LAYERED WITH CRISP SPICED WONTONS, RICE VERMICELLI, WATERCRESS, SESAME, CUCUMBER, SHALLOTS, SPINACH, CANDIED CHILLI SURROUNDED BY STICKY SOY & SESAME OIL. OVEN ROASTED SPATCHCOCK SERVED ON TRUFFLED POTATO & MUSHROOM LASAGNE ACCOMPANIED BY BEARNAISE TOPPED PAN FRIED PRAWNS, BRAISED SPINACH & TARRAGON JUS. ROASTED PHEASANT WITH PITHIVIER OF PHEASANT CONFIT, CELERIAC, POTATO PUREE, PEA COMPOTE & PHEASANT & SHERRY JUS. EYE FILLET OF BEEF WITH CARAMELISED PUMPKIN, SNAKE BEANS, RED ONION, COCONUT & MINT SALAD & A LIGHT RED CURRY SAUCE. OX CHEEKS IN ASIAN MASTER STOCK TOPPED WITH A PEANUT, LIME & CORIANDER SAUCE, WITH WOK TOSSED GREENS & JASMINE RICE. PAN ROASTED HAPUKA SERVED WITH ROASTED BEETROOT, FRIED BASIL & PARSLEY, CRISP PANCETTA, SPICED LENTILS & BANYULS VINEGAR GLAZE. BLUE EYE WITH FONDANT POTATO, WHITE BEAN PUREE, ARTICHOKES & PINE MUSHROOMS TOSSED IN HERBS & TRUFFLE OIL WITH BRAISED BABY LEEKS & SHALLOTS. VEAL CUTLET TOPPED WITH A PARMESAN CRUST OVEN BAKED, SERVED WITH MUSHROOM DUXELLE, SAFFRON GNOCCHI, GLAZED SPROUTS, CRISP PANCETTA & WHITE WINE JUS. RARE ROASTED DUCK BREAST SERVED ON A SWEET POTATO PUREE, RAVIOLI OF DUCK LEG CONFIT, GLAZED WITLOF & RED WINE & RASPBERRY VINEGAR JUS. ZAATAR CRUSTED PORK FILLET SERVED WITH A SWEET POTATO GRATIN, STEWED APPLE, WOK TOSSED GREENS ACCOMPANIED BY CALVADOS & THYME JUS. CHICKEN BREASTS FILLED WITH A TARRAGON, SPINACH & LIVER FARCE, OVEN ROASTED SERVED ON TRUFFLED POTATO, TOPPED WITH WILD MUSHROOM & MUSTARD CREAM SAUCE.