Farrelly salad Smoked chicken with baby gem lettuce and sliced fresh mango tossed in a mango dressing -
Smoked-salmon strudels Smoked-salmon strudels served with chilli-pear confit in pink grapefruit dressing -
Glazed goat’s cheese and asparagus Glazed goat's cheese and asparagus stacked with black pepper and raspberry vinaigrette laced with red chard -
Grilled fillet of beef Grilled fillet of beef on a sweet potato and beetroot rosti with caramelised shallots and a red wine jus -
Roasted rack of lamb Roasted rack of lamb with fondant potatoes, parcel of cabbage and smoked bacon in a red wine sauce -
Duck confit Duck confit with glass noodles and julienne vegetables on a plum chutney and lime jus -
Ricotta tortellini Ricotta tortellini tossed in sun-dried tomato pesto with yellow cherry tomatoes and pepper Boursin -
Seabass fillets Seabass fillets on a fennel risotto with a saffron and vanilla minestrone -
Lemongrass-scented cod Lemongrass-scented cod on a bed of wilted greens with saffron potatoes topped with tarragon butter -