For starters there is Jerusalem artichoke soup, goat chevin mousse and pumpkin praline served with crusty homemade bread and spicy humus. For the main course, Chef Kerry has chosen her rich and hearty slow braised pork belly served with a pea risotto, sweet glazed carrots and pan-fried vegetables. The dark chocolate nemesis of Caramélia mousse, white chocolate, coconut sorbet and nougatine is absolute indulgence.