Bacon wrapped new-Zealand scallops with chilli and lime salsa -
Roulade of Kikorangi blue cheese and spinach crêpes -
Croquant au Chocolat A dark chocolate parfait with a chestnut cream heart and a chocolate coat, Baileys crème anglaise -
A Goaty Rendez-Vous Duo of roasted goat cheese and butter-pear relish served between fine pastry layers and drizzled with a port wine glaze -
Soupe de Moules et Saint-Jacques Mussels and scallops steamed in a rich leek and saffron broth topped with a puff pastry crust -
Mini Croc-en-bouche Choux pastries each filled with alternatively café, dark chocolate and baileys patissière, served with strawberries and a dash of crunchy caramel -
Crêpes Façon Suzette Crêpes served with an orange and Cointreau coulis, topped with homemade vanilla bean ice cream -
Bacon and Egg Burritto Free range egg, bacon and black beans in home-made tortillas -