Mains

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.

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.

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.

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.

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

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.