Oysters with pickled cucumber, creme fraiche, and dill

A marinated artichoke salad with crunchy green beans and sauteed portobello mushrooms. Dressed with a piquant pumpkin seed, shallot.

Roasting prawns and garlic deglazed with a glass of your favourite white wine. A dead simple dish, cooked in minutes.

A sweet buttery brioche dough stuffed with fruity mincemeat and coated in a spiced sugar flavored with cinnamo

Prawn and sweet potato Massaman curry– A mild and mellow Thai broth made with succulent tiger prawns.

Pearl rice cooked in an infusion of milk, vanilla, and warming ginger. The pudding is topped with crunchy caramelized pears and walnuts.

Skewered sweet Dublin bay prawns rolled in toasted sesame seed and grilled till golden, served with a sweet and peppery garlic aioli.

Cod Véronique – crispy skinned fillets of flaky cod with the classic creamy vermouth and grape sauce.

Chilled melon soup with a tangy mint and lime infused mojito ice. A great way to cool off on a hot summer’s day.

Seared, spice dusted tuna, with a creamy chickpea and aubergine hummus.

Salmon sauce vierge, one of the quickest and easiest sauces that you can serve with just about any type of fish or shellfish.

Warm juicy pineapple, spiced with chillies and vanilla, then caramelized till golden.

Baked macaroni in a super silky sauce laced with flecks of sweet crab and succulent prawns.

Spears of new season asparagus in a piquant lemon and hazelnut dressing topped with a golden fried soft duck egg.

Crispy skinned sweet sea bass served with a sauce made from citrus juice and infused with basil

A classic sweet fritter doughnut made from a dough infused with coconut and filled with a tangy mango curd.

A fishy version of the classic Chelsea bun made with layers of smoked salmon, zesty cream cheese and spinach.

Sweet Dublin bay prawns with creamy avocado and tangy citrus fruits, tossed in a caramelized ginger dressing

Pan-fried meaty monkfish with a sticky sweet and sour sauce, flavoured with soy.

Warm pears and candied walnuts covered with a light ginger infused sponge.