oyster umami – seaweed, sesame and nettle jelly
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chestnut cappuccino – civet coffee dust, truffled croutons
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white risotto – diced fennel, mushroom nibs, vermouth
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barking parcels – king eel wontons, sun-dried shrimp paste, scallions, chilli, ricotta
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steak tartare – rosemary powder, soy, wasabi, quail’s egg
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chicken hearts terryaki – coconut caramel, ginger, on brochettes
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rose quail – perfume, citrus, crushed clove, parsnip nest
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chilled cucumber soup – fennel, raspberries, manzanilla, olive oil
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clementine and juniper ice
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rice flour waffles – almond cream, violet sugar