Tatar of Kagoshima A5 Wagyu & sea flavours

Koshihikari rice | Bavarian prawn | Tom Yum 

Pike dumpling & Prunier Oscietre caviar

Beurre Blanc of fermented asparagus | Tarragon oil

Roscoff onion cooked on sea salt & Vacherin Mont-d'Or

Brioche croûton | Onion essence

Marinated skrei with sesame & kimchi sauce

Green papaya salad | Pointed cabbage cream with hoisin

Turbot grilled over charcoal with sobrasada lacquer & cacciucco stock

Kale | Cannellini beans

Imperial quail & sauce riche

Radicchio | Mushrooms | Lovage Beurre Blanc

Nasturtium, pistachio & Original Beans ‘Piura’

Banana & passion fruit

Sherry vinegar with muscovado sugar | Kaffir lime sorbet | Thai curry popcorn

Friandisé

Smoked carrot tartare & sea flavours

Koshihikari rice | seaweed cream | carrot tom yum

Whole grilled savoy cabbage & beetroot dashi

Water chestnut with hoisin  | pickled Périgord truffle | green apple

Roscoff onion cooked on sea salt & Vacherin Mont-d'Or Brioche

croûton | Onion essence

Confit potato spiral & fermented chicory

Kohlrabi sacchetti with lemon myrtle sauerkraut & kimchi sauce | lovage

Nasturtium, pistachio & original beans ‘Piura’

Airy curd cheese soufflé

Blood orange | Poppy seed ice cream

Friandisé