On arrival, you’ll be warmly met with a glass of champagne, before being introduced to your guide and commentator for the evening, Chef Patron Donovan Cooke himself, and Ryne’s stable of brilliant chefs. Six spectacular courses will follow, each of them a bright supernova of flavour and prepared with painstaking technique and impeccable care. Begin with dishes that may include a tartare of langoustine, served with shellfish consommé and caviar, before moving to a truffle-crusted finger of John Dory on asparagus. The next course may include a slow-roasted crayfish with pine mushrooms, chestnuts and vin jaune, followed by a delectable pastry of Muscovy duck and foie gras and roasted venison loin accompanied by a devilish chocolate sauce. Dessert may feature a chestnut brûlée with prune and Armagnac ice cream, apple and honey biscuit. But that’s not all – each experience also includes a special memento for you to keep, immortalizing one of the best meals of your life.