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