Hors d’oeuvres
Charcoal Shells/Namekela Chocolate Mousse/Walnut Syrup/Caviar
Miso Glazed Eggplant
Yuzu Kewpie Mayo/Smoked Enoki “Crab” Mushrooms/Scallions
Giardiniera/Shaved Parmesan/Baguette Crisp
Focused Plate
Creme Fraiche/Melon/Basil & Onion Oil/Chèvre Crouton
Principal Plate
Lobster Fettuccine
Poached Lobster (Sweet Gale)/Truffle Butter/White Asparagus/King Oyster Mushrooms/ Grilled Courgettes and Watercress Pesto
Finishing Touch
Mascarpone Tart
Rhubarb Compote