7 pieces of U12 prawns sautéed in garlic butter, red onion and peppers. Served over mashed cassava and pickled radish, roasted asparagus and beet reduction.

Salmon stuffed ravioli served on a bed of dill cream, cherry tomato confit, crispy parmessano cheese and garlic bread.

Snook fillet marinated in roasted garlic, accompanied by creole potato shells and avocado cream, topped with chili sauce, shrimp, clam and mussel.

Grilled salmon fillet, served on a bed of creamy rice and mushrooms with truffle essence, spiced butter, olive tapenade, roasted asparagus and parmessano cheese cracker.

Marinated red tuna fillet, crusted in sesame seeds, served in a mirror of carrot and orange puree, roasted bok choi, bathed in lemongrass honey.