with avocado and maxorata cheese

en crôute

with sea urchin, red prawns and pink grapefruit

with roasted butter and black garlic

with pepper nouc nam style and Perigueux sauce

with jalapeño salmorejo and cucumber sake

with roasted tomato jus and marinated pineapple

with duck consommé and vegetables

with cauliflower and caviar

with celery and tom kha emulsion

with beetroot and balsamic jus

with coconut toffy and bergamot