Creamy Puglian burrata with heirloom tomatoes, basil oil, aged balsamic reduction, and sourdough crisps
Line-caught yellowfin, avocado mousse, toasted sesame, yuzu kosho, and shiso rice cracker
Forest mushroom cream soup finished with black truffle oil, chive oil, and a parmesan tuile
Hand-rolled vegetable spring rolls with julienned vegetables, glass noodles, and tamarind-ginger glaze
Charred cottage cheese marinated in hung yogurt and Kashmiri chilli, served with mint-coriander chutney
Pan-roasted Barbary duck breast with cherry jus, parsnip purée, and charred baby leeks
Crisp-skinned sea bass on fennel confit with saffron broth and buttery confit potatoes
Arborio rice slowly stirred with porcini, shiitake, parmesan reggiano, and aged balsamic
Tandoor-roasted chicken in velvet tomato-cashew gravy, fenugreek butter, and garlic naan
New Zealand lamb cutlets with rosemary jus, smoked eggplant purée, and charred broccolini
Valrhona dark chocolate soufflé baked to order, served with vanilla crème anglaise
Three artisan cheeses — aged cheddar, brie de Meaux, and blue — with quince paste and walnut bread
Warm Valrhona fondant with a molten centre, paired with Madagascar vanilla bean ice cream
Espresso-soaked savoiardi, mascarpone cream, cocoa dust, and a touch of amaretto
Glass · Pinot Noir, Willamette Valley — pairs with duck and lamb
Glass · Sancerre — bright citrus notes for seafood and poultry
Glass · Brut NV — ideal with entrées and celebratory toasts
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