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Three Course
Six Course
298
Amuse Bouche
sea trout crispy sushi
vidalia onion velouté, sunchoke
Egg Toast
caviar and herbs
Yellowfin Tuna
soba cha ponzu, kolrabi and camelina oil
King Crab
nishiki rice, vermouth butter, nori and dill
Halibut
herbal butter, fennel gremolata, sunflower ajo blanco
Wagyu Strip Loin
shelling beans, chanterelle mushrooms and lovage
Yorkshire Rhubarb
kaori matcha, yuzu, rose

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