AMUSE
Lamb Carpaccio
Lightly Seared Lamb Loin/Vegetarian Dolma/Kumato Tomato/Harissa & Preserved Lemon Galotiri/Caper berry/Mint Seedling/Extra Virgin Olive Oil/Flatbread
SOUP
Shrimp Mousseline/Red Lumpfish Roe/Chive Gell/Vodka Infused Sweet Tooth Mushrooms/Fresh Herbs
SALAD
Smoked Duck
Smoked Duck Breast/Dried Cherries/Charred Heirloom Grape Tomatoes/Toasted Walnuts/Frisée, Endive & Castelfranco Lettuces/Confit Shallot Vinaigrette
FOCUSED PLATE – VEGETABLE
Wild Mushroom Shepherd’s Pie
Root Vegetables/Chestnut Pommes Puree/Truffle Sauce
PRINCIPAL PLATE
Pork Duo
White Pudding/Roasted Quince/Seared Cipollini Onion
Cider Glazed Braised Pork Belly/Cauliflower Puree/Beurre Noisette Red Cabbage
CHEESE
Trio
Aged Mimolette with dark chocolate
Chateau de Bourgogne
Fourme d’Ambret Bleu/Danish Rye Crouton/Rosewood Honeycomb
FINISHING TOUCH
Sesame and Matcha Mousse Cake