The following menu will be available at the final conference dinner, where all participants, guests and sponsors are invited:
200 g Grilled pork sirloin, pepper sauce.
500 g Grilled pork ribs on honey, chilli and garlic.
200 g Chicken breast stuffed with goat cheese and leaf spinach on cream.
200 g Grilled filet from Nile perch, ratatouille.
200 g Grilled beef flank steak, pepper sauce.
300 g Caesar salad.