Smoked scallop with raifort tartara sauce and papadum

Sea bass and shrimp tartar with cream Fraîche

National Lobster salad, with avocado and parmesan shavings

Red Prawn carpaccio with strawberry and pine nut vinaigrette

Season mushrooms Ravioli, confited celery and truffle with langoustines

Grilled octopus, miso dewlap with somoked aubergine purée and chopped onion

Seasonal mushrooms with squid and Norway lobster