Six Course

298

Amuse Bouche

sea trout crispy sushi
lemongrass kombu tea

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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