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Six-Course Vegetarian Tasting

238

Amuse Bouche

avocado, yuzu kosho and crispy rice
muraski yam, tahini and smoked serano
corn fritter and black truffle

Snow Peas

fennel infusion, gordal olive and sorrel

Heirloom Tomato

donko shiitake, perilla and sansho

Zucchiolo Ravioli

black truffle, gold bar squash infusion and thai basil

Summer Carrot

tamarind, lemongrass sambal and rau rum

Flowering Tofu

charred onion broth, delfino cilantro and yuba

Stone Fruit

pistachio mochi, red currant granité

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