Mussels take on a surprising character on the Big Green Egg. Fully prepared on the kamado.

Sole fillet with Gruyère crust, pea cream and lavender sauce with a floral touch. Approximate cost per person: €3.12.

Served in a ‘taco holder’ made of carrot skin and completed with a gel of yuzu, Manuka honey, and buttermilk.

Sous-vide lamb shank with vegetable jus, potato cake & oven-roasted tomatoes. For 2 people to share. Approximate cost per person: €3.05.

Slow-cooked venison chuck with crispy mushrooms and figs.