Mains

Plump mussels in a savoury miso broth enriched with clotted cream, wilted spinach folded through and a slick of Chiu Chow chilli oil to finish.

Delicate egg-yolk tortellini stuffed with lobster and king prawn, bathed in a glossy vermouth beurre blanc reinforced with a reduced shellfish stock. A tasting-menu plate built around two great classical techniques.

A whole lamb shank braised until the meat falls from the bone, served in a deeply spiced Moroccan sauce of slow-cooked onions, honeyed prunes, and toasted almonds. Sweet, savoury, aromatic, and built for a long dinner.

A baked salmon fillet blanketed in tahini yogurt and piled high with toasted pearl couscous, sweet grapes, crunchy nuts, crispy shallots, and a bright herb-and-sumac tarator. Levantine in spirit, generous in every direction.

Whole grilled snapper fillet over tender braised pumpkin wedges, served in a deeply savoury dashi made from smoked snapper bones. Clean, elegant Japanese cooking with real depth.

A classic spring risotto built on green asparagus, finished with butter and Parmesan. Bright, creamy, and deeply savoury — the kind of simple dish that rewards good technique.

Seared beef tenderloin with a deeply reduced sherry vinegar jus and butter- and-garlic confit potatoes. A classic French centrepiece that rewards restraint and good ingredients.

Shell-on shrimp grilled hot and flambéed with pastis, served over a silky fennel and potato purée. Provençal flavours with a dramatic tableside finish.

Pillowy homemade potato gnocchi in a slow-built ragù of Italian sausage, San Marzano tomatoes, and Calabrian chili. Southern Italian comfort food with real heat and depth.

Rose-shaped filled pasta stuffed with braised chicken and mushroom duxelles, served in a glossy pool of vin jaune cream sauce with morels. A tasting-menu plate that leans hard on classic Jura technique.

Bone-in chicken breast roasted over caramelised fennel, sliced over a silky carrot-miso purée, and finished with a warm brown butter and sherry vinaigrette. A restaurant-style plate that comes together in a single evening.

Charred flank steak sliced against the grain and topped with a bright salad of ripe strawberries, pickled shallots, and peppery greens, all dressed in a sharp strawberry vinaigrette. Sweet, smoky, and built for early summer.

Tender roasted chicken breast topped with a crunchy toasted-nut crust, laid on a bed of garlicky kale, and served over a silky guajillo and mixed-nut mole. A restaurant-level plate that demystifies mole for the home cook.

Juicy pork loin roasted to a blushing pink centre, served with caramelised sweet potato and finished with a punchy, herb-loaded chimichurri. Bold, rustic, and built around a single sheet-pan plus a jug of sauce.

Silky olive oil-poached salmon topped with caramelised mushrooms tossed in white miso butter — a rich, umami-loaded main that looks impressive but stays approachable.