Main Course

6oz Japanese A5 Wagyu tenderloin, butter-basted tableside, with roasted bone marrow, black truffle jus, pomme purée, and charred broccolini

Whole Dover sole pan-roasted in clarified butter, finished with lemon, capers, parsley, and served alongside haricots verts and fingerling potatoes

21-day dry-aged Moulard duck breast, cherry and port reduction, wilted watercress, roasted golden beet, and toasted pistachio crumble

Carnaroli risotto slow-cooked with aged Parmigiano-Reggiano, white wine, and finished with generous black truffle shavings and truffle oil

New Zealand Ora King salmon sealed en papillote with fennel, lemon confit, dill crème fraîche, and a warm champagne vinaigrette