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

Norwegian 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