A chilled tart with a silky cocoa filling, accented by the gentle sweetness of tahini, maple and dates. The topping of caramelised banana slices added a glossy, brûlée layer that brought warmth and contrast to the cool custard.

Airy vanilla sponge layered with strawberry cream, topped with a fresh slice and custard drizzle. The cake was light and fluffy, cream smooth but the strawberry presence felt subtle. A gentle and pretty dessert that leaned more toward elegance than bold fruit flavour.

Served in a ramekin with a molten center that spilled rich chocolate sauce, paired with a scoop of vanilla ice cream. The contrast of warm and cold was spot on and the cake had a deep cocoa flavour without being overly sweet.

Neapolitan ice cream layered inside sponge cake, finished with a soft meringue topping. The meringue wasn’t crisp, more like torched cream that’s smooth, lightly browned and sweet. It gave the dessert a gentle, creamy finish that paired nicely with the classic chocolate, strawberry and vanilla layers.

Tender shrimp in a creamy orange curry with bell peppers and tomatoes, paired with steamed rice. The sauce carried a smooth, bisque-like richness with gentle spice, making it especially satisfying alongside the rice.

Wok-fried rice noodles tossed in a sweet peanut-based sauce with bean sprouts, bok choy and crushed peanuts adding crunch. The shredded egg strands gave texture but little flavour. Overall, the dish leaned mild and nutty, missing the chili heat, tamarind tang and lime brightness that usually give Pad Thai its signature zing.

Served over creamy mashed potatoes with sautéed greens, crisp green beans and red chili for a touch of heat. The reddish-orange sauce was smooth and savoury with a flavour reminiscent of lobster bisque, rich but not heavy.

Breaded chicken breast topped with mushroom-marsala sauce but the meat was dry and tough, leaving the dish disappointing. The mashed potatoes were creamy and garlicky, the green beans crisp and the tomatoes added brightness, yet the poorly executed chicken overshadowed the sides and made the plate fall short of its promise.

White fish baked with a golden crust, tender and mild in flavour. The lemon-butter sauce gave it richness and brightness, while the sautéed spinach added a gentle earthiness.

Golden pastry filled with sweet onions, smoky bacon and parmesan. The sautéed bell peppers added a gentle sweetness while the creamed leeks gave a smooth and savoury depth.

Savoury beef broth enriched with caramelised onions, crowned by an herbed croûton under a blanket of Gruyère and parmesan. The cheese baked into a golden crust that melted into the broth, making each spoonful tasty and full of flavour.

A clear and gently tangy broth with tender poached chicken and silky egg strands. Oyster mushrooms gave it a soft earthiness, while spring onions added freshness. The lemon note lifted the flavours without overpowering.