With peppers, cilantro, shredded carrot, ginger, shallots, rice vinegar and sesame oil.

With beetroot, creme fraiche and salsa verde.

With rye bread, new potato, radishes, mange tout, fresh mint leaves, honey and mustard dressing.

With white wine, shallots, tarragon leaves, Dijon mustard and softened butter.

Marinated in achiote, roasted poblano butter, served with mashed potato.

With red wine, shallots & English mustard

With white wine, shallots, tarragon leaves, Dijon mustard and softened butter.

With pumpkin in a spicy chili oil.

With chilli jam and lime.

With pak choi and sesame.

With lobster, scallops, langoustines, prawns with garlic butter.

Marinated in achiote, roasted poblano butter, served with mashed potato.

With red wine, shallots & English mustard

With white wine, shallots, tarragon leaves, Dijon mustard and softened butter.

With vanilla ice cream.

With muscovado caramel sauce and vanilla ice cream.

With Baileys Irish Cream, chocolate mousse and dark chocolate ganache.

With a raspberry and “salty” caramel sauce.

Burgundy, France - perfect with shellfish.

Burgundy, France – perfect with spicy food.

Wairarapa, New Zealand - Pinot Noir.

St Emilion AOC, Bordeaux, Merlot, Cabernet Franc.

With peppers, cilantro, shredded carrot, ginger, shallots, rice vinegar and sesame oil.

With beetroot, creme fraiche and salsa verde.

With rye bread, new potato, radishes, mange tout, fresh mint leaves, honey and mustard dressing.

With white wine, shallots, tarragon leaves, Dijon mustard and softened butter.

Marinated in achiote, roasted poblano butter, served with mashed potato.

With red wine, shallots & English mustard

With white wine, shallots, tarragon leaves, Dijon mustard and softened butter.

With pumpkin in a spicy chili oil.

With chilli jam and lime.

With pak choi and sesame.

With lobster, scallops, langoustines, prawns with garlic butter.

Marinated in achiote, roasted poblano butter, served with mashed potato.

With red wine, shallots & English mustard

With white wine, shallots, tarragon leaves, Dijon mustard and softened butter.

With vanilla ice cream.

With muscovado caramel sauce and vanilla ice cream.

With Baileys Irish Cream, chocolate mousse and dark chocolate ganache.

With a raspberry and “salty” caramel sauce.

Burgundy, France - perfect with shellfish.

Burgundy, France – perfect with spicy food.

Wairarapa, New Zealand - Pinot Noir.

St Emilion AOC, Bordeaux, Merlot, Cabernet Franc.