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Six-Course Vegetarian Tasting
218
Amuse Bouche
avocado crispy sushi
crackling brussels sprouts, black peppercorn
vidalia onion velouté and sunchoke
Badger Flame Beets
marcona almond milk, mandarin and aleppo
Celeriac Katsu
grainy mustard aioli, shallot condiment and shiso
Flowering Tofu
matsutake broth, tokyo turnip and tatsoi
White Truffle
goat cheese dumplings, honeynut squash fondue
Murasaki Yam
yuzu-sesame seeds and smoked serrano chili oil
Apple Confit
green apple jus, whipped crème fraîche, almond
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