At the sensational 2007 Eat Out Restaurant Awards ceremony, guests were treated to an enthralling Cirque Culinaire-themed evening with acrobatic stage acts and a magical four-course dinner.

The delicious starter, prepared by Nic van Wyk, consisted of Steamed prawns, seared tuna, cucumber pickle, avocado and confit tomato with a green citrus dressing.

The first main course consisted of Milk-poached veal wrapped in crisped Parma ham, panfried ceps and marinated artichokes, with a light veal jus. This was followed by a creamy risotto with roasted asparagus and young peas with a truffle sauce.

Craig Bloemsma prepared the Mayan mystery dessert: an interactive chocolate experience.

CLICK HERE to go to behind-the-scenes footage of the evenings food action!