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Karaage chicken skewers with miso mayo and togarashi.

Tandoori baked pumpkin with coconut yoghurt raita, kachumber, and orange-blossom grains.

Chicken and tarragon terrine with mustard and cornichon.

Fig and prosciutto brick pastry with pickled mustard seed.

Charred asparagus tart with romesco and grated parmesan.

Prawn katsu with sauce gribiche and pickles on white bread.

Cacio e pepe croquette with pecorino.

Charred carrots with cashew purée and sherry gastrique.

Italian herb–roasted aubergine with pumpkin gnocchi, sugo, and garlic pangrattato.

Roasted beetroot with labneh, nori and dukkah.

Endive leaves with taramasalata and pistachio.

Chicken liver parfait profiterole with prune purée.

Jerusalem artichoke with parmesan custard and hot honey.

Potato crisp topped with beef tartare, tarragon mayo, capers and shallot.

Pissaladière with caramelised onion, black olives and anchovy on grilled baguette.

Crumbed chicken tenderloin with roasted carrot purée, lemon myrtle macadamia, and saltbush.

Brown butter crémeux with peach and ginger glaze.

Elderflower-flavoured Turkish delight.

Jasmine-infused marshmallow.

Chermoula-rubbed chicken breast with cucumber, rocket, pickled carrot, toasted seed salad, lemon-scented chats and harrissa...

Herb-crusted eye fillet of beef with pommes purée.