Smoked Salmon Gravadlax accompanied by a Cherry Tomato and Poppy Seed Mousse
Gravadlax Soup with a sprinkling of Fig
(V) Tian of Poppy Seed and Pine Nut with a sprinkling of Cumin Seed and a Spiced Honey and Coconut Milk Sorbet
*
Smoked Haddock Tournedos accompanied by a Butter and Lime Purée
Chargrilled Swordfish wrapped in Banana Leaf with a Wilted Sorrel and Avocado Mousse
(V) Pine Nut Confit served with a sprinkling of Artichoke , a Cranberry and Goat's Cheese Roulade and a Caramelised Almond Mousse
*
Coconut Consommé with a Blueberry Mousse
*
Port accompanied by Assortment of Mature French Cheeses

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