Confit
Sea Trout

Raw and pickled carrots, bonito butter

Seabass
Ceviche

Loveage and oyster emulsion

Vanilla poached rhubarb, white chocolate
aero, rose ganache, and strawberry,
rhubarb and rose tuile

Burrata, apple gel,
beetroot, apple blossom,
carta musica

Burrata, gazpacho glaze

Lacquered beef, sweet potato,
crystallised cabbage,
nasturtium smaller

White crab, red cabbage-marinated
quail egg, lovage emulsion

Pearlescent smoked salmon mousse,
cucumber, oyster & lovage emulsion

With samphire&lime pickle butter

Watermelon, radish, giaraffa olive & basil

Shiitake, wild asparagus, spring onion oil

Pasilla, berries & pine