The document describes a multi-course Christmas dinner menu that includes: an amuse bouche of coriander and ginger spiced Nile perch lollipops and wild mushroom essence truffle foam; poached loin of lamb with roasted pepper and lentil salad dressed in a herbed red wine reduction; a hot and sour Vietnamese prawn salad with sweet and sour palm hearts and bamboo shoots; pink champagne sorbet; turkey and apricot roulade with roasted chestnut and sweet potato puree, grilled root vegetables, and cranberry chutney served with brandy jus; and a dessert of caramelized camembert with pickled walnuts and raisin bread wafers followed by