Chilled fennel soup with seared ahi tuna, melon panna cotta, basil and puffed rice
Kombu cured fluke with lardo, spruce tips, fava beans, and hijiki seaweed
Confit octopus with english pea porridge, bread and butter pickles, buttermilk-dill tuiles, and pea shoots
Grilled sturgeon with walnuts, cabbage, crispy enoki mushrooms, and kaffir lime
Crispy confit duck leg with grilled white asparagus, sea beans, sourdough and herbs
Bubblegum ice cream with vanilla, banana and mochi
Blueberries, hay, honey, and thyme
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