Lamb Provençal French rack of lamb served with a char-grilled ratatouille Provenale and gratin dauphinois lemon thyme jus -
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 -
Moulin Rouge Pears poached in red wine served with chocolate sauce and French liquorice ice cream -
Tequila Cured Salmon Des Amoureux Cured Akaroa salmon finely sliced with a dash of lime and tequila infused olive oil, served with fresh asparagus and crostinis -
Te Matuku Bay Oysters with fried leeks julienne and Balsamico dressing -
Pecorino sheep cheese filled crumbed mushrooms -
Escargot Snails cooked in their shells with garlic butter -
Chocolate Marble Cheesecake Belgium white and dark chocolate cheesecake, served with an orange and Cointreau coulis -