Filet of tanzanian venision coated in roasted nuts and seed coating, creamy potatoe suflée with muscat nuts, strong venision jus

Tuna steak coated in roasted sesam seeds, capers sauce, green beans, wasabi purée

Lobster grilled with parsley and garlic butter, fragranced with thyme smoke, red pepper and cardamom sauce - Lobster a la Rimond Blanc. New potatoes with créme fraiche

Grilled jumbo prawns with green mango, chilli and lime salsa, zucchini crispy fries.