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Hoisin-Glazed Pork Belly Bites, Toasted Sesame.

Beef & Guinness Mini Pies, Tomato Relish.

Charred carrots with cashew purée and sherry gastrique.

Elderflower-flavoured Turkish delight.

Brown butter crémeux with peach and ginger glaze.

Brandy snap filled with coffee cream and chantilly.

Langos topped with smoked salmon and dill sour cream.

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

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

Jerusalem artichoke with parmesan custard and hot honey.

Chicken liver parfait profiterole with prune purée.

Endive leaves with taramasalata and pistachio.

Roasted beetroot with labneh, nori and dukkah.

Qukes with cashew purée, spiced chickpeas and aromatic chilli oil.

Potato crisp topped with pastrami, parmesan custard and cornichon.

Parmesan custard with pickled celery, gochugaru and toast.

Slow-cooked beef rendang with toasted coconut, cassava crackers and pickled chilli.

Macadamia and saltbush-crusted chicken with honey mayo.

Mini pork and water chestnut dumplings with ponzu and fried shallots.

Karaage chicken skewers with miso mayo and togarashi.

Cod brandade croquettes with caper and chive mayo.

Charred asparagus tart with romesco and grated parmesan.

Cacio e pepe croquette with pecorino.

Prawn katsu with sauce gribiche and pickles on white bread.