Monk fish cured with fennel and ginger dressing, organic yogurt and micro shoots. slow cooked crispy rib of beef with nasturtium emulsion, wasabi sesame seeds and pickled shallots. char grilled organic tender stem broccoli tart with Irish goats cheese and roast hazelnuts. organic farm salad of green beans, roast beetroot, heirloom tomatoes, sunflower seeds, feta cheese with vinaigrette. couscous and quinoa salad with capers, roast squash, garden herbs, radish and mint yogurt.