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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
Black Truffle
goat cheese dumplings, honeynut squash fondue
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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