Charred asparagus with a softly poached egg and creamy Hollandaise sauce.

A richly filled platter with ‘smokey’ crêpes, pulled duck, magret de canard, kimchi, sweet and sour carrot, cucumber, fresh mint, pan sucre and spicy dips.

Craquelin choux, dipped in Souplesse Orange, filled with fresh orange bavarois and topped with a light swirl of the same bavarois.

Serve sweet tacos filled with creamy vanilla cream cheese, garnished with mini butter cookies, fresh berries, and edible flowers.

Roasted prawns with sweet potato cream and a garlic-tomato vinaigrette.