ADONIS •
Zucchini bread, beetroot jelly and candied pecans
KING •
Vegan scallops with carrot and ginger caviar
LIER •
Dark chocolate parmesan mousse
PUDDING
Thai tomato paste, king crab in a curried tart
MOTO
Baked oyster motoyaki with roasted eggplant chutney
CRUSTA
Lobster bisque with a crème fraiche marshmellow
RUM
Scotched quail eggs sous vide with crispy veal
LE BOEUF
Beef wellington sphrerification with a beef and mushroom consommé and puff pastry
BUN
Infusion duck and bamboo siphon broth with rice noodle vermicelli