Chef Iari Prassi

SLIGHTLY BAKED OYSTER in it's shel with toasted nori beurre blanc and pickle potatoes

BBQ LANGOUSTINE with fresh shiso and caramelised shell beurre blanc sauce

CLAY CRUST BEETROOTS with smoked cream fresh sauce and savoury spiced crumble

FOIE-GRAS AND MUSHROOM ROYAL with cumin tuile and purple shiso

DRY AGED DUCK BREAST with mirin glazed sunchoke , grilled radicchio and black garlic duck jus

CHARD FILET MIGNON with sauté chanterelle , artichoke barigoule , pané sweetbread and burned shallots jus

PALETE CLEANSER taste of pineapple - celery - Sichuan pepper

GINGERSNAP CRUMBLE with butterscotch sauce , persimmon and fresh chestnuts

SMOKED BEEF TARTARE with caramelised onion emulsion , parmesan cream and fry enoki

STUFFED BOTTONI WITH BRAISE BEEF CHEEK , black garlic glaze , roast celeriac and horseradish

CHARD FILET MIGNON with sauté chanterelle , artichoke barigoule , pané sweetbread and burned shallots jus

DARK CHOCOLATE in different ways buttermilk sorbet and charred blueberry

CLAY CRUST BEETROOTS with smoked cream fresh sauce and savoury spiced crumble

STUFFED BOTTONI WITH ROAST EGGPLANT , sauté capers , pine nuts and heirloom tomato in a lemon brown butter sauce

BBQ LION'S MANE MUSHROOM with barley cooked in whey and toasted brioche . served on the side a mushroom ragú with parmesan foam

GINGERSNAP CRUMBLE with butterscotch sauce , persimmon and fresh chestnuts

OYSTERS in it's shell with pink peppercorn and versjus snow

BBQ LANGOUSTINE with fresh shiso and caramelised shell beurre blanc sauce

HALIBUT A LA NAGE with mussel butter sauce , aromatic herbs salad and seaweed crust potato fondant

DARK CHOCOLATE in different ways buttermilk sorbet and charred blueberry