Chestnut Buttercream from Ardèche, Caramel Crème Chantilly and Almond Succès​.

Roasted pork, poached fondant potato, cauliflower cheese and poached apples.

Carrot- Cream Cheese- Croissant .

Soft Baked Cheesecake on Chocolate Biscuit Cuillère, Coffee Cremeux and ​ Orange Cream Cheese Chantilly.​

Tortellini with roasted butternut squash filling, infused with lime and coriander, served in a butternut squash and pumpkin velouté​.

Black Sesame ‘French Toast’, Black Sesame Cream Cheese Sorbet, Lime Coulis, Cream Cheese Paste, Cream Cheese Crumble, Sesame Tuile and Lime Foam​.

Lamb, pea puree, crispy potato, baby leek and pearl onion, complemented with a light and creamy mushroom sauce.

Pan roasted salmon, served in a fennel soup, complemented with fennel, zucchini, potato and pearl onion​.

Coconut and Pandan Kaya Laminated Tart​.

Smoked salmon paired with anchovy cream cheese butter paired with aniseed purple flower cauliflower salad.

By Chef Jean Francois Arnaud (MOF) The cutest pastry you’ll ever make! Mr Blueberry is filled with blueberry cream cheese cream and has a blueberry jelly hat to match.

By Chef Jean Francois Arnaud (MOF) A viennoiserie layered with chocolate dough with a banana passionfruit centre, topped with cream cheese almond cream and caramel powder.