Lumière

Slow-simmered heirloom pumpkin blended to a silken velouté, finished with toasted hazelnut, crackling sage oil and a spoon of crème fraîche.

Hand-dived scallops seared to a caramelised crust over velvety cauliflower purée, lifted with nutty brown butter and a glint of caviar.

Slow-roasted heritage beetroot layered with whipped goat's cheese, candied walnut and a bright tangle of dressed micro-herbs.

Line-caught sea bass roasted on its crisp skin, set over slow-confit fennel, delicate sea vegetables and a house-made beurre blanc.

Aged beef tenderloin grilled to a rosy centre, glossed with a deep truffle jus, silky pomme purée and butter-glazed root vegetables.

Duck breast cooked rosé beneath crisp rendered skin, balanced by a tart cherry gastrique, smooth celeriac and a touch of bitter greens.

A warm dark-chocolate soufflé risen to a trembling cloud, opened tableside and flooded with salted caramel and cool crème anglaise.

Bright citrus curd in a buttery almond sablé, crowned with torched meringue and a scatter of candied zest for a bittersweet finish.

An affineur's matured selection served at the peak of ripeness with fig compote, toasted walnut bread and a comb of raw honey.