Acorn-fed Iberian ham, red prawn croquettes and scallops to begin; oysters, langoustines, prawns and brown crab in the middle of the table; and for the main course, beef fillet noisette with port reduction and truffled parmentier. To finish, dessert, sweet treats and coffee.
Dinner is timed so that dessert is served and glasses are ready for the midnight chimes.
