Broccoli and smoked cod roe tartlet.
Roasted three yellow chicken skin, whipped livers and preserved cranberry.
Truffle pudding caramelised in birch sap, stout and aged Westcombe.
Sea urchin custard with pickle jelly and Petrossian Royal caviar.
Ox in coal oil, toasted pumpkin seeds and preserved kohlrabi.
Dill brined lettuce with fermented horseradish, pickled shimeji and winter truffle.
Ora king salmon with charred long cucumber and sweet jean corn.
14-day dry aged duck, Tokyo turnips and black garlic emulsion, sauce made from the roasted bones with raspberry vinegars.
Frozen Tunworth cheese ice cream with cherry and roasted hazelnuts. (supplementary $128)
Strawberries with local bee pollen cake, buttermilk cream infused with Plantation chamomile.
Lion Rock stout ice cream with molasses and burnt milk.
Cherry cake and whipped earl grey chocolate.