Our Menus

with suckling pig terrine and truffle vinaigrette

with , pickled vegetables and hazelnut salt

with sea urchin, red prawns and pink grapefruit

with tomato marmalade and saffron gnocchi

with beef ragu and balsamic jus

coconut toffy, bergamot

with jalapeño salmorejo and sake

with mushrooms and artichoke

with barbecue juice and pineapple

with duck consommé and spring vegetables

with bacon and sugar snap juice

with mussel curry and sea fennel mojo

with spinach florentine style and perigueux sauce

caramel, ginger