Garnishing the Thai Couscous & Shrimp
Braised Beef With wild garlic mash & Asparagus
Bigeye Tuna Crudo | Winter citrus Emulsion
Ballotine of chicken with Cranberry | Yuka puree & Jus
Chicken turmeric Skewers | Tomato Concassé | Thai coconut Veloute
Terrine from Duck Liver Mousse
Compressed Lobster & Crab with Pistachio Dukkah
Aged old Risotto with Squash & Parmesan
Poached duck egg with serrano & asparagus
Foie gras Pate with Carpaccio of Beef and crisp Kale
Roasted Bone marrow with A5 Wagyu
Roasted breast of chicken with charred leek | Wild garlic grass oil | Spring potato