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Three Course
Six Course
298
Amuse Bouche
trout-oyster tartare, buckwheat crêpe and soba cha aioli
aged cheddar cheese and truffle fritter
Egg Toast
caviar and herbs
Kanpachi
avocado, yoga ginger, coconut-sudachi infusion
White Asparagus
oreganata, calabrian chili and menuette parsley
Black Sea Bass
guanciale, sour cabbage broth and camelina
Spiced Duck Breast
green asparagus, lovage and mezcal mustard emulsion
Dark Chocolate
passion fruit, bitter caramel, cocoa

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