Hong Kong pea tartlet with smoked roe and our caviar.
Cep wafer with curds, pickled shimeji and summer shoots.
Cured Spanish mackerel in coal with apple, kohlrabi juices infused with aromats.
Salad grilled over embers with Corra Linn, toasted seeds and elderflower.
Grouper cooked in brown butter, Black Beauty courgettes and roasted Karuma shrimp sauce.
Three yellow chicken with Sweet Jean sweetcorn, preserved nasturtium, sauce made from the roasted bones and fats.
Frozen Tunworth cheese ice cream with cherry and roasted hazelnuts.
(supplementary $128)
Caramelised Pink lady apple tart, Taiwanese vanilla ice cream and verjus.
Pine doughnut.