THE MENU
Amuse Bouche – nori crackers, pickled mussels
Prawn sheet, green curry bon bon
Guajillo cured gurnard, apple, dill, tiger milk
Scallop roulade, carrot, mooli
Palate cleanser – soy and passion fruit
Halibut, sepia vale, potato soil, kimchi foam
Goat’s cheese and spiced sweet potato tartlet
Tonka and lime crème brulee, blood orange, pomegranate