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The menu for a dinner on August 22nd 2009 included freshly shucked New Zealand oysters with ponzu sauce and whole duck foie gras truffled with a grapefruit salad, served with Piper-Heidseick Cuvée Rare champagne. The main course was a grilled 450gm grass fed Angus T-bone steak with mesclun greens and Chateau Cantemerle 1996 wine. Dessert included chocolate cream, tiramisu cake, and Groot Constantia Muscat De Frontignan.

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