Peel and finely grate the English cucumber, then squeeze gently in a towel to remove excess water. In a small bowl, combine grated cucumber, Greek yogurt, lemon zest, lemon juice, olive oil, minced dill, sea salt and black pepper. Stir until smooth. Chill briefly (5–10 minutes). Portion about 1 teaspoon onto small tasting spoons and serve immediately.

Course 2 — Cold Starter: Beet Carpaccio

Arrange thinly sliced roasted beets on a small plate in a single overlapping layer. Scatter microgreens and crumbled goat cheese over the top. Sprinkle toasted walnut pieces. Drizzle with 1 teaspoon olive oil and 1 teaspoon balsamic reduction, then season with sea salt and freshly ground black pepper to taste. Serve chilled or at room temperature.

Course 3 — Soup: Chilled Pea & Mint Soup Shot

Blend soup

In a blender combine thawed peas, vegetable stock, fresh mint leaves, Greek yogurt, lemon juice, sea salt and black pepper. Puree until completely smooth. Taste and adjust seasoning. Pass through a fine-mesh sieve for an extra-silky texture. Chill for at least 30 minutes. Before serving, drizzle with a drop of olive oil into each shot glass and spoon 1 tablespoon of purée per shot (reserve extra for Course 4).

Course 4 — Fish: Seared Scallop with Pea Purée

Pat scallops dry and season lightly with sea salt and black pepper. Heat a small skillet over high heat and add neutral oil. When shimmering, sear scallops 45–60 seconds per side until a golden crust forms (timing will depend on scallop size). Reduce heat, add salted butter and baste briefly for 10–15 seconds. Remove scallops and rest for 30 seconds. On a small plate, place 2 tablespoons pea purée (from Course 3) and spoon scallops on top. Garnish with micro pea shoots and a light grind of black pepper.

Course 5 — Vegetable: Roasted Mushroom Bite with Thyme

Preheat oven to 425°F (220°C). Toss sliced mushrooms with minced shallot, thyme leaves, olive oil, a pinch of sea salt and black pepper. Spread on a small baking sheet and roast 8–10 minutes until edges brown and liquid evaporates. Add butter and toss to glaze, then finish with a drizzle of balsamic glaze. Serve a small spoonful on a tasting plate while still warm.

Course 6 — Palate Cleanser: Grapefruit Granita

Freeze granita

Mix fresh grapefruit juice with simple syrup, lemon juice and grapefruit zest until combined. Pour into a shallow metal tray and freeze. After 30–40 minutes, scrape with a fork to create flaky crystals. Repeat scraping every 20–30 minutes until fully crystallized and fluffy (about 2–3 cycles). Spoon a small quenelle (about 1 tablespoon) into a chilled spoon or small dish and serve immediately as a palate cleanser.

Course 7 — Poultry: Mini Duck Breast with Cherry Gastrique

Score the skin of the duck breast lightly and season both sides with salt and pepper. Place skin-side down in a cold skillet, then set over medium heat to render the fat slowly for 6–8 minutes until skin is crisp and golden; pour off excess fat if needed. Flip and cook 1–2 minutes for medium-rare (timing adjusted to thickness). Remove and let rest 2 minutes, then slice into three small medallions. Deglaze the pan with 1 teaspoon red wine, add cherry gastrique and a knob of butter to create a glossy sauce. Spoon a small smear of sauce on the tasting plate and place duck medallions on top.

Course 8 — Cheese: Tiny Comté Toast with Honey & Thyme

Toast small baguette slices until golden. Layer with thin slices of Comté or Gruyère. Warm briefly under a broiler or on a hot skillet just until the cheese softens (watch carefully). Drizzle each toast with a few drops of honey and sprinkle with fresh thyme leaves. Serve warm or at room temperature.

Course 9 — Pre-Dessert: Dark Chocolate & Sea Salt Truffle

Make truffle

Place finely chopped dark chocolate in a small bowl. Heat heavy cream until steaming (do not boil) and pour over chocolate; let sit 30 seconds, then stir until smooth. Add softened butter and stir until incorporated. Chill until firm enough to scoop (about 20–30 minutes). Using a small spoon, portion tiny truffles (about 1/2 teaspoon each), roll briefly between fingers or leave quenelle-shaped, and finish with a pinch of flaky sea salt on top. Serve chilled.

Course 10 — Dessert: Mini Citrus Pavlova

Preheat oven to 250°F (120°C). Whisk egg white until foamy, then gradually add caster sugar while whisking to create glossy, stiff peaks. Gently fold in cornstarch and vinegar. Pipe or spoon three tiny discs (about 1½–2 inches) onto a parchment-lined tray. Bake 45–55 minutes until dry to the touch; turn off oven and let pavlovas cool inside to avoid cracking. When cool, top each with a spoonful of lightly sweetened whipped cream, scatter segmented citrus pieces and finish with a little grated citrus zest. Serve immediately.