Fermented chilli and cured egg yolk.
Pickled grape and tarragon.
Butter-poached bug, saffron aioli, lemon and chive.
Yuzu kosho, cucumber and shiso.
Creme fraiche and caviar.
Rosemary, lemon mint yoghurt.
Harissa and saffron honey.
Yuzu chilli dressing and salmon roe.
Parmesan custard.
Truffle mushroom duxelles and horseradish.
Black garlic and herb oil.
Brioche, celery, smoked dill mayo.
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