Soft sponge with a gentle coconut note, layered with an abundance of whipped cream. The toasted coconut on top added texture, while the raspberry sauce gave a bright, tangy lift. The cream felt a bit heavy overall but the flavours stayed light.

Dark sponge layered with smooth mousse and finished with a glossy ganache. The textures were light yet satisfying, with deep cocoa flavor that felt balanced rather than heavy. A caramel drizzle and fresh strawberry brightened the plate, making it a dessert that surprised me with how much I enjoyed it despite not being a chocolate cake fan.

Sirloin grilled with a charred crust and tender center, finished with creamy béarnaise. The fries were crisp and golden, carrying a light truffle aroma while roasted garlic and sautéed spinach added depth and balance.

Served tender with a topping of toasted pine nuts, capers and sweet raisins that added both crunch and brightness. Roasted cauliflower and sautéed spinach brought earthy balance, while mashed potatoes rounded the plate with comfort. A dish that leaned savoury-sweet, with layers of texture in every bite.

Served thick and hearty, finished with cheddar, bacon, sour cream and fresh chives. The flavour was warm and familiar, though the texture was slightly grainy from the potatoes. Still, it captured the essence of a baked potato in a bowl, rustic rather than perfectly smooth.

A dense, coffee-flavoured custard with a bold roast profile, topped with whipped cream, chocolate sauce and a fresh strawberry. The texture was firm and set, more pudding than silky crème but the flavours held up well.

Layers of whipped mascarpone, espresso-soaked ladyfingers and a hint of Kahlúa liqueur. Lightly creamy with a pleasant bitterness from the coffee.

Dense and firm in texture with a deep chocolate flavour and nutty undertones. The whipped cream and rich chocolate sauce added sweetness and moisture but the cake itself stayed solid throughout.

Tender ground lamb simmered in a fragrant onion-tomato gravy, served with basmati rice, cooling raita, warm roti and a crispy papadum.

Grilled beef steak topped with golden garlic chips, served alongside white cabbage chiffonade and roasted sweet potato. The sweet soya sauce tied everything together with a savory glaze, balancing richness with a touch of sweetness.

Hearty arborio rice simmered in vegetable broth, finished with wild mushrooms, mascarpone and Parmesan. Rich and velvety with earthy depth from the mushrooms and a gentle tang from the cheese.

A golden breaded chicken breast baked with marinara and melted mozzarella, served over spaghetti with a satisfying al dente bite. The sauce was tangy, cheese nicely melted and the pasta well-cooked.