New Year’s Eve

sea urchin, three year tamari and crispy rice
trout-oyster tartare, buckwheat crepe and soba cha aioli
aged comté cheese and truffle fritter

caviar with herbs and black truffle

sunchoke dashi, perilla and black truffle

chanterelle fondue, ginger and white truffle

caraflex cabbage, black truffle and sour chili broth

potato foam, white truffle butter and sorrel

marron glacè, cranberry and kinako

black truffle, creamed winter greens and horseradish

hazelnut dacquoise, passion fruit jus