New Horizons

Duck tartar served with burnt onion oil and meat juices

Eye of the beholder

Braised whelks with oyster emulsion sauce nero and shrimp vinaigrette

What lies beneath

French onion consommé, porridge, onion foam and thyme oil

Pink, Black and Green

Cured and barbequed salmon in teriyaki style marinade and sesame dressing

A potato with its head in the clouds

Potato mousse with confit quail's egg, potato strings and butter foam

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Monkfish rolled in squid ink, prawn bisque and open ravioli of chestnut mushrooms

3 pigs

Assiette of suckling pig, truffle cream sauce, wild garlic and aspargus


Aloe vera and apple

Concrete Paradise

Poached rhubarb and puree with rapeseed oil vinaigrette and balsamic meringue


Warm raspberry and beetroot mousse with textures of chocolate