JAAN By Kirk Westaway

Earthly mushroom duxelle infused with fragrant rosemary, served atop perfectly toasted brioche.

Poached langoustine, complemented by sweet confit tomatoes and fresh basil, a taste of the Mediterranean Sea.

Tender roasted pigeon breast paired with rich foie gras and a tart blackberry reduction.

Succulent slow-cooked duck, brightened by zesty orange and a delicate endive salad.

A decadent chocolate sphere encasing a vibrant passion fruit cream and salted caramel.