with crispy duck pouch

with hazelnut butter, goat’s cheese & sunchoke purée

with creamy cucumbers & black brioche

with bergamot & fermented red cabbage

with blood orange ragout, port shallots & field salad

with warm chicory-pomegranate-salad & roasted emmer

with aniseed-shrimp stock, celery & chervil purée

with twofold horseradish, beetroot-apple ragout & Pommes Anna

with hummus, artichoke & bread chips

with black salsify, leek & sweet potato mash

with Ras el hanout, infused with Etter Vieille Prune

with kumquats & red wine ice cream

with rum fruit stock & rosehip sorbet

with pineapple compote & coconut ice cream

with pear compote