Grilled scallions with mushroom, anchovy and a poached or hard-boiled egg; poached monkfish or mackerel with green hollandaise sauce; peas and new potatoes; apricot tart with almond praline cream.

Salad of figs, goat cheese and mint; grilled squid with cherry tomatoes and marjoram; spaghetti with herbs; coconut and lime cake.

Pumpkin soup with toasted pumpkin seed oil; spiced and braised lamb; saffron potatoes; lime orios with yogurt, banana and lime ice.

Roast cauliflower with red onions, cumin seed and muhammara; grilled chicken paillard with roast grapes, almonds and rosemary; chocolate and caramel whip langues de chat.

A salad of Coolea cheese with apple syrup and roast hazelnuts; braised beef with oysters and oyster mushrooms; mashed potatoes and a green vegetable; champagne rhubarb and blood orange tart.

Mussels and wild garlic omelette; chermoula meatballs with roasted red onions, cherry tomatoes and green olives; caramel meringue with green gooseberries, elderflower, butterscotch sauce and almond praline.

Chilled cucumber and grape soup with elderflower, pomegranate and mint; fried spiced chicken with tomato aioli and salsa cruda; strawberry popsicles and almond tuiles.

Tuna sashimi with crisped radishes and spring onion; Macroom buffalo ricotta tart with roasted red onions, mushrooms, thyme leaves and marjoram; jasmine tea and lemon parfait with tea-soaked prunes and marigold.

Roasted almond hummus with roasted carrots, beetroot, hazelnuts and pumpkin seeds; ham hocks with mustard and chive cream; celery with tomatoes, fennel and raisins; vanilla mousse with espresso jelly.

Smoked mackerel tonnato with heritage tomatoes, basil and a hen's egg; roast leg of spring lamb with mint hollandaise and a tangle of spring vegetables; roasted hazelnut panna cotta with chocolate and caramel sauce.

A salad of beets; roast wild salmon with lettuce, pea tendrils and lemon dressing; medjool date and vanilla tart.