Hong Kong pea tartlet with smoked roe and our caviar.
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starter
Cured Spanish mackerel in coal with apple, kohlrabi juices infused with aromats.
or
Scallop roasted and glazed in miso butter, Ah-shing pumpkin and Alabastor celeriac sauce.
(supplementary $128)
or
Marjoram brined napa cabbage with fermented horseradish, pickled shimeji and elderflower.
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Sea urchin custard and Petrossian Royal caviar.
(supplementary $188)
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main
Grouper cooked in browned butter, Black Beauty courgettes and roasted Karuma shrimp sauce.
or
Three yellow chicken with Sweet Jean sweetcorn, preserved nasturtium sauce made from roasted bones and fats.
or
Salad grilled over embers with Corra Linn, toasted seeds and elderflower.
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dessert:
‘Roganic’ Fig leaf mousse with snow pear.
or
Caramelised Pink lady apple tart, Taiwanese vanilla ice cream and verjus.
or
Frozen Tunworth cheese ice cream with cherry and roasted hazelnuts.