Beef tartar on bruschetta with capers, red onion, pepper, parsley and egg yolk (L)

Salmon sashimi with a wasabi and ginger cream (L;G)

Prawn crackers with a shrimp pate (L;G)

Mini tabbouleh salads topped with yoghurt, honey and cashew nuts (L;G)

Cape Malay pickled fish on rocket (L;G)

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Chicken skewers with a peanut, coconut and soya dip (L;G)

Lamb breyani with a cucumber, onion and carrot relish (L;G)

Vegetable springrolls with a tomato and chilli jam (L)

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Rhubarb pannacotta (L;G)