Snacks:

Crispy chips – romesco – olives

Appetizers:

Salted New Year cod fried on coarse corn grits – seaweed – pomegranate

Poached cauliflower in mustaza sauce topped with roasted almonds and cranberries

Breaded tiger prawns and herb mayo

Entree:

Danish dry salted bacon, quince puree – crispy pumpkin seeds

Main courses:

Ballotine on poultry and serrano ham – mushrooms in balsamic vinegar – pimento

Butter fried potato terrine and crunch

Medallion of beef fillet on strong manchego sauce with dehydrated beets and baked parsley root

Dessert:

Belgian chocolate mousse with berry compote & crunch