Shallot filled with goose rillette with blue cheese cream and syrup of red port, pomegranate and brown beer.

‘Butter pheasant’ with yogurt dip and naan bread with kala namak.

Beignet with stew of pheasant thigh with parsley cream, lime-coriander cream and black lime.

Asian lunch platter consisting of tom kha kai with duck gyozas and brioche with duck leg croquette

Crispy partridge spring rolls with crushed artichoke, artichoke-black sesame dip, lime-coriander cream and roasted kimchi sesame seeds.