Toasted baguette topped with wild mushrooms sautéed in truffle oil and finished with microgreens.

Tender beef fillet wrapped in flaky pastry with mushroom duxelles and served with a red wine reduction.

Fresh tuna diced and mixed with avocado, sesame oil, and a hint of chili, served on a crisp wonton.

Succulent lamb chops coated in a blend of fresh herbs and garlic, grilled to perfection.

Pan-seared scallops served atop a vibrant pea purée, garnished with micro herbs.

Decadent chocolate cake with a molten center, served with vanilla bean ice cream.

Zesty lemon tart topped with a light, fluffy meringue and a buttery crust.

A selection of mini cheesecakes in various flavors, including classic, raspberry, and chocolate.