Atlantic heritage oysters, fresh lemon froth, and micro coriander leaves.
Classic sturgeon caviar serviced with potato pancakes and double cream.
Artisanal duck liver, poached fig compote, toasted brioche, and aged balsamic glaze.
Thinly sliced wagyu beef, shaved black truffles, wild arugula, caper berries, and pecorino.
U10 scallops, sunchoke purée, heritage crispy pancetta, and citrus herb emulsion.
Creamy burrata, heirloom cherry tomatoes, basil pesto pearls, and toasted pine nuts.
Japanese wagyu beef roasted in butter with asparagus and black truffle mash.
