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• Dingwu Vegetarian Platter
• Herb Crusted Monkfish with Zucchini Salsa
• Red-Roasted Snapper with Shaved Cuttlefish and Leek Fondue
• Valhrona Chocolate Fondant with Blood Orange Crêpe Suzette and Sorbet
• Barbecued Quail in a Fig Bath
• Pan Fried Pepper Steak
• Barbecued Marinated Chicken with Nam Jim
• The Four Dances: Soused Snook, Octopus with Aïoli, Raw Cuttle Fish with Black Noodles, Spiced Prawn
• Yellowfin Tuna Sashima with Prawns, Ginger and Wasabi
• Roast Rack of Lamb with Baba Ghanoush and Tabouleh
• Sophie's Apple Tea Cake with Carmelized Verjuice Syrup
• Carpaccio of Hiramasi King Fish with Oysters, Cucumber and Native Lime
• Spaghettini with Sardines, Sultanas and Breadcrumbs