Menu
• Appetizer: Seared Ahi Tuna with cured egg yolk, spiralized carrots and sesame oil
• Main course: Crispy Chicken roulade with goose berries, sweet potato purée, roasted caulifour and a umami cream sauce
• Salad: Melon salad with a mint and lemon citrus marinade, gently tossed watercress with a sweet balsamic glaze and candied nuts.
• Dessert: Decadent chocolate wafer cookie with a caramel sweet mascarpone quenelle, assorted fruit and grapefruit citrus gel
